Eggplant, Chinese Style

Recipe Ingredients

1 tablespoon	15ml	Eggplant (large)
2 tablespoons	30ml	Salt
1 teaspoon	5ml	Freshly-grated ginger root
1 tablespoon	15ml	Red chile paste with garlic
1 tablespoon	15ml	Chinese rice wine
1 tablespoon	15ml	Soy sauce - light
1 tablespoon	15ml	Sweet bean sauce
1 tablespoon	15ml	Hot bean sauce
3 tablespoons	45ml	Peanut oil
3		Garlic cloves - minced
4		Green onions - chopped
1 tablespoon	15ml	Toasted sesame oil
		Green tops of 3 green onions - chopped for garnish

Recipe Instructions

Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes.

Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels.

Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside.

Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the eggplant and green onion.

Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.

Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.

Source:
Jeff Smith

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