Saltbu "Autumn Eggplant Feast"

Saltbu "Autumn Eggplant Feast"

　　Saltbu "Autumn Eggplant Feast"

　　Nowadays, you can enjoy the famous "Autumn Eggplant Feast" of Saltbu at Juhao Cuisine inside the Saltbu Global Seafood Market. The first dish to appear is "Steamed Autumn Eggplant in Soy Sauce." After being blanched, the eggplants—soaked beforehand in rice-washing water—retain their original emerald green, while the soaking also removes their inherent bitterness. Saltbu autumn eggplants have thin skins, tender flesh, few seeds, and a sweet flavor. The most authentic way to enjoy them brings out their tenderness and sweetness. One dish, "Chilled Autumn Eggplant," features chilled eggplants served with wasabi and soy sauce. The cool, refreshing bite perfectly showcases the eggplants' bright green color, slender shape, soft texture, and minimal seeds.

　　For "Lotus Aroma Qilin Autumn Eggplant," fresh fish paste is stuffed into eggplants sliced in a fish-scale pattern, then wrapped in lotus leaves and steamed. The freshness of the fish pairs beautifully with the sweetness of the eggplant—truly a match made in heaven. Eggplants can absorb oil, so "High-Dregs Braised Autumn Eggplant" is made by frying fatty pork into crispy crumbs, then braising the eggplants with them. The eggplants, having soaked up the oil and pork crumb flavors, become especially rich and savory, evoking nostalgic memories of the aroma of homemade lard from childhood.

　　According to Feng Zanbo, who designed the "Autumn Eggplant Feast" menu, aside from not being able to use the eggplants as a soup base, over ten different eggplant dishes can be prepared here. These include "Salted Fish-Infused Autumn Eggplant," "Curry Fish Roe Stewed Autumn Eggplant," "Autumn Eggplant Steamed with Preserved Meats and Goose," "Fish Intestine Stewed Autumn Eggplant," "Autumn Eggplant Baked in Foil," and more.

　　Chefs recommend that the best time to enjoy autumn eggplants is from mid-May to October each year. When selecting them, choose those with unopened stems, and pick ones of moderate size and shape. When cooking autumn eggplants at home, soak them in rice-washing water before cooking to remove bitterness and preserve their green color. The most tender and delicious part of the eggplant is the small section hidden right beneath the stem—don’t be too quick to cut it off.