RECIPE - CHINESE AUBERGINE STEW
We had loads of aubergines (or eggplants) that were so called 'buitenbeentjes' or misfits that weren't good enough for the regular market. So I wanted to come up with a recipe which uses at least 2 aubergines. Nearby The Hague we have a huge oriental supermarket called 'Amazing Oriental'. They have more than 20 branches in The Netherlands and they also have a webshop Here I bought the ingredients for this recipe but I am sure you can find a lot of them in your own supermarket.
Ingredients (serves 4)
400 gram cooked babi pangang or fresh pork belly. The cooked version can be found in the freezer of Amazing Oriental
400 grams chopped aubergine (1/2 cm cubes)
250 grams mushrooms
2 tablespoons char siu sauce
1 tablespoon hoisin sauce
1 tablespoon black bean sauce
1 tea spoon 5 spices powder
1 cup hot water
200 gram noodles
handful of bean sprouts
some chopped spring union
Chop the babi pangang in cubes. If you use fresh pork belly you first have to blanch it for a few minutes.
Put some oil in a stewing pan.
Add the unions, mushrooms and aubergine and fry until the golden brown.
Add the chopped meat and the different sauces
Add the 5 spices and add a cup of hot water to give it some moist.
Leave on a low heat for at least 1 hour.
Prepare the noodles as stated on the package.
Serve the stew with noodles and add some bean sprouts and spring union
We served them with baby paksoi stir fried with some union and hoisin sauce.