Recipe: Hunan Pounded Pepper with Century Egg and Eggplant

Hi, this is Tiffany! I'm the founder of KALAVINKA and a vegetarian for two decades, and one of my all-time favorite dishes is a Chinese dish called, "Hunan's Pounded Pepper with Century Egg and Eggplant. I wasn't introduced to Hunan (Xiang) Cuisine until later in life when I lived in Shanghai, and it's become one of my favorite cuisines ever. This flavorful and spicy delicacy combines tender eggplant, fiery green peppers, and the unique taste of century eggs, making it a funky but delightful accompaniment to a bed of rice or noodles.

Ingredients:

• 2 medium-sized eggplants
• 3-4 long green peppers (such as Anaheim or banana peppers)
• 3 century eggs (皮蛋), peeled
• 3 cloves garlic, whole
• 1 tablespoon light soy sauce
• 2 tablespoons black rice vinegar
• 1 tablespoon sesame oil
• Fresh cilantro, for garnish
• Salt, to taste

Instructions:

1. Prepare the Eggplants:
• Using your KALAVINKA chef's knife, trim the ends of the eggplants and slice them lengthwise into quarters.
• Steam the eggplant slices for 10-15 minutes until they become soft and tender.
• Once steamed, allow them to cool slightly, then use your KALAVINKA paring knife to peel off the skin gently.
• Cut the peeled eggplant into bite-sized pieces and set aside.
2. Roast the Green Peppers and Garlic:
• In a dry skillet over medium heat, roast the green peppers and whole garlic cloves until their skins blister and char, turning them occasionally to ensure even roasting.
• Once charred, transfer the peppers to a bowl and cover with a plate to let them steam for a few minutes; this makes peeling them easier. Place the roasted garlic cloves directly on a cutting board, ready for slicing.
• After steaming, peel off the skins of the peppers, remove the seeds, and finely chop them using your KALAVINKA chef's knife.
• Roughly slice the roasted garlic cloves with your KALAVINKA paring knife.
3. Pound the Mixture:
• In a mortar and pestle, add the sliced roasted garlic and a pinch of salt. Pound the garlic into a paste.
• Add the chopped green peppers, eggplant pieces, and 2 of the peeled century eggs to the mortar.
• Continue pounding until you achieve a coarse, well-mixed consistency.
4. Add the Remaining Century Egg:
• Using your KALAVINKA paring knife, cut the remaining century egg into eighths.
• Gently fold the century egg pieces into the pounded mixture.
5. Season the Dish:
• Pour 1 tablespoon of light soy sauce and 2 tablespoons of black rice vinegar directly into the mixture.
• In a skillet, heat 1 tablespoon of sesame oil until it shimmers.
• Pour the hot sesame oil over the dish to enhance the flavors.
• Mix everything gently to combine.
• Adjust seasoning with additional salt if necessary.
6. Garnish and Serve:
• Transfer the dish to a serving plate.
• Garnish with fresh cilantro for a pop of color and added freshness.
• Enjoy it warm or at room temperature over steamed rice, reminiscent of omurice, or serve it over noodles for a hearty meal.

The combination of the KALAVINKA chef's knife and paring knife ensures precision and ease throughout the preparation of this dish, from slicing and peeling to chopping and dicing. Their ergonomic design and sharp blades make the cooking process both efficient and enjoyable.

Indulge in this Hunan classic, and let the harmonious blend of spicy peppers, creamy eggplant, and distinctive century eggs transport your taste buds to new heights.