Lebanese Eggplant 500g

Tender, thin-skinned and quick-cooking — perfect for stir-fries, grills, braises and noodle bowls.

Why you’ll love it

• Slender shape and fine seeds mean a silky bite with minimal bitterness.
• Thin skin cooks fast — great for weeknight stir-fries and sheet-pan roasts.
• Absorbs sauces beautifully (soy, garlic, sesame, doubanjiang) without turning soggy when seared hot.
• Versatile across cuisines: from wok-seared to braised, grilled, or steamed salads.

How to enjoy

1. Wok‑seared garlic soy eggplant — Sear batons over high heat until golden, then toss with light soy, a touch of sugar, crushed garlic and a drizzle of sesame oil. Ready in 5–8 minutes.
2. Sheet‑pan soy‑glazed eggplant with shimeji — Roast halved, scored eggplants and shimeji mushrooms; brush with a glossy glaze of dark soy, honey and garlic. Serve over steamed rice.
3. Mapo‑style eggplant with pork mince — Stir‑fry eggplant, then simmer briefly with pork mince, doubanjiang, garlic and stock for a savory, gently spicy sauce. Spoon over rice or noodles.
4. Steamed eggplant with sesame‑soy vinaigrette Light & fresh — Steam strips until tender (4–6 minutes), then chill and dress with light soy, rice vinegar, and a few drops of sesame oil. Top with sliced spring onion.

Prep Tips

• For extra silky texture, salt batons for 10–15 minutes, then pat dry before cooking.
• Get the pan hot first; add oil just before the eggplant to encourage browning without excess absorption.
• Microwave‑steam (covered) for 3–5 minutes before stir‑frying to speed things up.
• Score halved eggplants in a crosshatch so glazes and sauces penetrate evenly.
• For crisp edges, dust pieces lightly with cornstarch and pan‑sear 2–4 minutes per side.

Pairs well

• Haitian Premium Light Soy Sauce 500ml
• Chuan Lao Hui Pure Sesame Oil - 320ml
• Congbanlv Doubanjiang Broad Bean & Chilli Paste 450g
• Ever Green Classic Tofu, 500g
• Angus Prime Beef Mince 500g
• Chois Shimeji Mushrooms - 150g
• Hakka Steamed Singapore Noodles - 1kg

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Delivery & Timing

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Delivery Fees

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