I ordered 2lbs of Chinese eggplants which is a lot of eggplants to use up.
I sautéd 3/4 of an onion, sliced, in sesame oil. I used a micro grater to finely mince a big knob of garlic and two cloves of garlic and put it in with the onions.
Cut the tops and tips off and then cut in half 2 cups of okra.
Crushed 1/2 cup of blanched salted peanuts, added a little grapeseed oil.
Chopped up 3 Chinese eggplants into 1” cubes. Added 1.5 tsp red chill flakes.
Added sushi vinegar and soy sauce and kept stirring. Added 3/4 of a can of coconut milk.
Corrected with some more vinegar and then added a bit of regular salt.
Let cook until eggplant is tender but not mushy.
I’m happy with how the flavours turned out. I think I would have liked it more without the coconut milk, but it was an open can that needed using up.
Without coconut milk, I would have kept the heat high and maybe added some maple syrup for sweetness.