Chinese Celery With Twin Eggplants


I.     Recipe name: Chinese Celery with Twin Eggplants

II.   Ingredients:

  1. 3 stalks Chinese celery leaves

  2. 2 tomatoes

  3. 2 Chinese or Japanese eggplants* (also called short melon)

III.   Seasonings:

  1. salt 

  2. White pepper

IV.   Directions:

  1. Cut the eggplants into 2-cm thick slices and marinate with pinch of salt and white pepper for 5 minutes.

  2. Separate leaves from the celeries.

  3. Cut the tomatoes into round slices.

  4. Preheat the cooking oil in a frying pan and deep-fry the sliced eggplants until both sides turn golden brown.

  5. In another wok, stir-fry the sliced tomatoes in heated oil, then add the celery leaves and a pinch of salt. Stir-fry until the celery leaves' color changes and the tomatoes become juicy, then add the fried eggplants. Mix thoroughly.

  6. Put the mixture into a clay pot, add 4 cups boiling water and cook for 2 hours.

  7. Note: This dish could be greasy if not careful! Remove the eggplants from heat immediately once the color changes. Otherwise the eggplants may become soggy and greasy. The sour taste of the tomato brings out the eggplants' flavor. The flavor of the celery complements the rest of the dish. It can be served cold with bread or as entrée with rice.

* Available in Asian markets.


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