>>3824960Take an eggplant, cut it down the middle lengthways almost to the top, but not all the way through, like if you were to dice an onion. Then cut it into 4 strips, again not all the way. So you should have 1 eggplant with 8 pieces. Rub it with salt and canola oil and let it marinate for an hour.
Get a pan ripping hot, lay the eggplant in it, sear it off and get it into a 250c oven for about 20 minutes, flip it halfway through.
This'll get you a super meaty, really flavoursome eggplant that you can eat with just about anything, without a mushy texture that generally puts people off the veg.
In the dish above I serve it with a smoked onion BBQ sauce, crispy red chilli and herbs, super simple. It'd be delicious on top of rice with some lao gan ma though.
