Braised Spicy Eggplant

Recipe Ingredients

1 lb	454g / 16oz	Eggplant
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Oil
1 tablespoon	15ml	Garlic
1 tablespoon	15ml	Fresh ginger
2 tablespoons	30ml	Scallions
2 tablespoons	30ml	Dark soy sauce
1		Dried red chili pepper
1 tablespoon	15ml	Bean sauce
1 tablespoon	15ml	Granulated sugar
1 1/3 cups	315ml	Water
2 teaspoons	10ml	Scallions

Recipe Instructions

ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels.

Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally.

Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops.

Source:
Larissa Vigue

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