This was very tasty. I came across a big sheet of yuba which is basically the skin that forms on top of soy milk when it is boiled. Its dried out and is used to wrap things in or fried and used as a garnish for a crispy texture in a dish. Its also referred sometime as tofu paper. Here's how it went down.....
Eggplant
1 eggplant sliced lengthwise
1 big sheet of yuba
2 Thai Chilies
1 shallot
2 cloves garlic
1 stalk of lemon grass
splash of mirin
salt
olive oil
pepper
Slice the eggplants and cover with some salt and let sit for a while. This helps pull some of the bitterness out of them. After they sit for about 25 minutes pat them dry with a paper towel. Then marinate them in chopped garlic, chilies, shallots, lemongrass, mirin, and olive oil. While them are marinating get the rice cooking and the yuba cut into squares.
Rice
Sticky rice
Dates
Siracha
Garlic
Rice vinegar
Sesame oil
salt
pepper
Cook the rice with all the ingredients above still its tender and sticky as hell.
Relish
Lemongrass
garlic
ginger
shallots
cilantro
Thai chili
salt
white pepper
Chop up lemongrass, garlic, ginger, shallot, chili, and cilantro. Mixed well, season and reserve.
For completion:
Remove eggplant from marinade and wrap tightly in the yuba. Get a bit of olive oil hot and fry the the wrapped eggplant in a pan until its golden brown and crispy on each side. Finish them in the oven until the eggplant is cooked through for about 7 to 10 minutes. Serve with hot rice and cold relish.
