This tender eggplant, with skin on, came with garlic, tamari (Japanese soy sauce), and ginger. The menu said green onion and sesame seed, but no, they weren't there. The menu didn't say ginger, but both garlic and ginger were definitely in it. I love eggplant when it's well cooked, and this was. It was sweet, savory, and a little spicy (more so when you bit into one of the dried red chiles). Most importantly, these succulent melt in your mouth Japanese eggplants had umami (that savory sixth taste). I'll go out on a limb and say that I think this is currently the best eggplant in the valley. The bartender tonight, Taylor, was very nice; ask for him when you're at the bar.
Location: Roly China Fusion, 1107 N Palm Canyon, Palm Springs, California. Date: February 1, 2020.
0 Comments
Leave a Reply. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|