Fusion food, when it works, takes you not only on a journey, but a multi-stop trip. As food writer Ching-He Huang puts it, fusion food is also the "fine art of mixing it". No one region dominates and no region merges to the point of obscurity. So, as with any good plate of food, the beauty of this very simple stir-fried aubergine/eggplant dish is in the right balance of garlic, soy, chilli, vinegar and coriander. It's a slight adaptation of Kylie Kwong's version which she showcased on Masterchef Australia, I believe this is supposed to be a Cantonese-style recipe. It's not fusion food, so although you might not find yourself one moment sauntering through the lavender-scented fields of Provence, and the next in the misty crowds of a Chinese metropolis, it will hit that umami spot on your tongue, head on.
A few of my own adjustments mean that those with a 1% chilli tolerance can also enjoy the salty, mildly sweet and sour meatiness of this vegetarian/vegan recipe. Meat-lovers will be satisfied, too. I could eat bowls of this spicy aubergine/eggplant, but to avoid an obesity epidemic you'd be better advised to serve with rice this as a main for two people, or one of a few dishes. Here, I served it with brown rice and some Indonesian kale mallum - for that, you can find the recipe here. If you use gluten-free soy sauce/tamari, it's completely gluten free, and you could make a meal of it with the mallum.
For this Cantonese Braised Eggplant recipe and more, see: http://sugarandtwocents.blogspot.co.uk
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