Name: Chinese eggplants (from Anya Prazdnikova)
Cuisine: Chinese cuisine
Ingredients: Chinese eggplants (long and purple) — 2 pcs; Water — 500 ml; Regular vinegar — 30 ml (2 tbsp); Green onions — 1 stalk; Sichuan peppercorns — 1 g (1/2 tsp); Chilli pepper — 2 g (1 tsp); Salt — 4 g (1/2 tsp); Spicy smoked oil — 15 g (1 tsp); Rice vinegar — 3 g (1/2 tsp); Sugar — 2 g (1/4 tsp)

Method

Inspect the eggplants; they should be fresh, with even skin color and no blemishes. Cut off the stems and cut the eggplants into 3 pieces lengthwise, then cut each piece lengthwise. Mix water and regular vinegar in a deep bowl and soak the eggplants for a couple of minutes.

Remove, dry, and place in a steamer (any available steaming method will do). Cook for 5 minutes over high heat. The eggplants should become soft but not fall apart.

The second way to prepare eggplants is to cut them into 3 parts, place them in heated vegetable oil (deep frying) and fry for about a minute.

When the eggplants have cooled, separate them lengthwise into strips with your hands. Add chopped green onions, finely chopped garlic, rice vinegar, salt, sugar, smoked butter, and spices. Mix well and let sit so that the eggplants absorb the dressing.