About the time that Darilyn Fernandez presented not one but two gorgeous steamed whole onaga dressed in sprigs of cilantro and rounds of slivered green onion and then poured sizzling Chinese-style hot oil over them, I knew this was no ordinary potluck.

It was the recent Taste of Honolulu Advertiser, an in-house fundraiser for the March of Dimes.

Even judges Dean Mishima of Dean's Drive-Inn, Donato Loperfido of 'Elua and Pasta e Basta, and beignet queen Bernadette Dicus seemed impressed (and stuffed after sampling many of the dishes). I counted 15 salads, 35 entrees and 19 desserts and the food kept coming throughout the day.

My personal favorite was a Chinese-style eggplant dish that looks difficult but requires little more than a deep closet of Asian ingredients and a little time with a hot wok. The donor wished to remain anonymous.

EGGPLANT WITH ATTITUDE

Marinate 1/2 pound of ground pork with 3/4 pound of ground chicken in a mixture of 1/2 teaspoon white pepper, 2 tablespoons cornstarch, 1/3 cup soy sauce, a jigger of Scotch whisky and a portion of a thick piece of smashed ginger (reserve the rest for later use), plus 3 tablespoons ginger juice (purchased or made by grating ginger and squeezing). Marinate the meats for 15 to 20 minutes.

Meanwhile, cut 12 small to medium eggplants in 3- to 4-inch lengths and place in a bowl with water to cover flavored with 1/2 teaspoon salt for about half an hour. Drain eggplant and paper-towel as dry as possible.

Measure together 1/2 cup each of peanut and olive oil. In a wok, heat one-half the oil, adding a piece of raw smashed ginger. Working in two batches, cook the eggplant: First sizzle the ginger to allow its scent to be released, then add eggplant and sear on both sides. Drain eggplants on paper towels and repeat.

Make a sauce: 1 tablespoon sambal oelek (Indonesian chili paste), 2 tablespoons Lee Kum Kee oyster sauce, 1 tablespoon Por Kwan brand ground chili with fried garlic, 1 tablespoon Korean ko chu jang hot bean paste, 1/2 cup low-fat chicken broth and 1 teaspoon granulated sugar.

Heat a tablespoon of oil in the wok. Add marinated pork/chicken mixture. After the meat changes color, add the sauce and bring to a boil. Add the eggplant, being careful not to overmix, so as not to mash the eggplant. Cook for a few minutes and serve hot.

This recipe can also be made with boiled tofu instead of meat, and it's great for a potluck.

Makes about 24 servings.