There’s nothing remotely Mongolian about this eggplant


Mongolian eggplant with mushrooms and hoisin

Mongolian beef is not actually Mongolian. It is a Chinese-American dish that evolved from Mongolian Barbecue. Which is also not Mongolian. Or barbecue.

Mongolian barbecue originated in Taiwan in the 1950’s. The concept allowed diners to select a mix of thinly sliced meats and vegetables that were handed to a chef who stood over a hot griddle where they quickly stir-fried the food and handed it back to the guest over a bowl of rice. These restaurants hit their peak of popularity in the 70’s and 80’s.

The Mongolian Beef I’ve gotten from Chinese takeout is usually thinly-sliced, stir-fried beef with lots of onions. The onions add a particular sweetness to the dish. How do I know that? Because the first time I made beef and broccoli I used onions. And it was terrible. Scallions offer a much cleaner and sharper flavor. That’s what you should use for beef and broccoli. (And I do in this recipe.)

So back to Mongolian beef. I really wanted some one night but didn’t have any beef. I did, however, have lots of eggplant in the house so I made a conveniently vegetarian Mongolian eggplant with mushrooms for rich meaty texture and flavor.

And after all this I don’t know what this recipe is, but I can assure you that it is delicious.

Mongolian Eggplant

Serves 4

Ingredients:

fairy tale eggplant for mongolian eggplant
  • 4 tbs vegetable oil
  • 2 Japanese eggplant cut in 1” pieces*
  • 1 pint Crimini mushrooms, quartered
  • 1 onion, halved and thinly slice
  • 2 cloves garlic, minced
  • White pepper
  • Garlic or common chives

*Japanese eggplant are long and thin with thin skins and small seeds. They have a more delicate texture and lack the bitterness some people dislike in Italian eggplant. Any eggplant can certainly be substituted in this dish.

For sauce:

  • 2 tbs soy sauce
  • 2 tbs Hoisin sauce
  • 1 tbs brown sugar
  • 1 tbs cornstarch

Directions:

  • Whisk together sauce ingredients and reserve.
  • Warm 1 tbs oil in a 12” skillet over med-high heat. Add eggplant and cook to brown, about 3-4 min. Reserve.
  • Return pan to heat with 1 tbs oil. Add mushrooms and cook until beginning to brown, about 3-4 min. Reserve.
  • Return pan to heat with 1 tbs oil. Add onion and cook until beginning to soften, about 3 min. Make space in the middle of the pan and add remaining 1 tbs oil. Add garlic and cook until fragrant, about 30 sec.
  • Return eggplant and mushrooms to pan. Toss through and cook 2 min to warm. Add sauce to pan and toss through until it coats ingredients.


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