The Asian eggplants are long, thin and usually in a shade of lavender to deep purple in color. They are very pretty when they are fresh. However, they turn brown when cooked. These eggplants are delicious cooked with or without any meat added.
Sauteed Bison and Asian Eggplant (serves 2)
1-lb ground organic bison* meat
4 Asian eggplants, cut into 3/8 inch thick pieces
1/2-1 large shallot, sliced thinly or finely diced
3-4 garlic cloves, minced
1 t grated ginger (more if preferred)
1 T oyster sauce
1 T black bean garlic sauce
1/2 t sugar
1/2 t sesame oil
2 T canola oil
1/2 C water
1 C chopped cilantro (optional)
1) Heat a large pan with 1 tablespoon canola oil over high heat. Once the pan is hot add the eggplant pieces. Turn heat down to medium high.
2) Add a tablespoon of water at a time and cover the pan. Stir occasionally to cook the eggplant evenly. Cook for about 18 to 20 minutes or until the eggplant is soft but still hold its shape.
3) Remove the cooked eggplant into a large bowl.
4) Add 1 tablespoon of oil into the pan. Stir in shallot, garlic, and ginger. Saute for about 30 seconds to 1 minute.
5) Add the bison meat, use the chopstick or spatula and break the meat into small pieces. Cook for about 5 minutes or until the meat is just cooked.
6) Return the cooked eggplant to the pan. Add oyster sauce, black bean garlic sauce, sugar, and sesame oil. Stir and cook for another 1-2 minutes.
7) Add cilantro, turn off heat and stir the contents until well blended. Serve immediately with rice.
*You may contact the Bison Project directly via email at TheBisonProject@gmail.com. Owners/Farmers Chris and Conner started raising the bison 1.5 years ago and they are committed to raise 100% grass-fed bison on their 175 acre farm at the Hackmatack Playhouse in Berwick, Maine. If you have never had bison before I highly recommend you try some so that you are not missing out on this wonderful meat!