EGGPLANT GREEN RECIPES

Steps:

• Soak the eggplants in water in advance and wash them well.
• The washed green eggplant is cut into hob pieces and salted.
• Prepare pork slices, ginger and garlic slices, light soy sauce and dark soy sauce.
• Pour the brine from the marinated eggplant and rinse with water.
• Heat a hot pot with a little oil, and stir fragrant pork on low heat.
• Stir fragrant ginger and garlic slices with pork.
• Pour in the marinated green eggplant and stir fry.
• Add pork, pour in the sauce and stir fry evenly.
• Depending on the degree of dryness or wetness of the stir-frying, add a little water to cover the pot and continue to boil.
• The starch water is ready to collect the juice.

Steps:

• Combine water and salt in a large container, whisking to dissolve the salt. Cut eggplants in half lengthwise, then slice into 1/2-inch-thick half moons. Add to the water. Fit a plate on top of the eggplant and place something heavy on it, such as a can, to keep the eggplant submerged. Soak for at least 1 hour and up to 2 hours.
• Meanwhile, combine cilantro, parsley, 3 tablespoons oil, lemon zest and juice, garlic, coriander and cumin in a large bowl; set aside.
• Drain the eggplant; thoroughly pat dry. Line a baking sheet with paper towels. Heat 3 tablespoons oil in a large cast-iron skillet over medium heat. Add a third of the eggplant; cook, turning once, until dark golden brown and almost charred, 3 to 5 minutes per side. (If you think it's done, give it another minute or two so it's really creamy inside and crisp outside.) Transfer to the prepared baking sheet to drain. Repeat with the remaining oil and eggplant in two more batches.
• Gently stir the eggplant into the herb sauce. Let marinate at room temperature for at least 15 minutes and up to 2 hours before serving.