Spicy Chinese Eggplant (Aubergine) - cooking recipe

Ingredients
    Spicy Eggplant Stir-Fry
    5 Japanese eggplants (about 2 pounds)
    1 teaspoon salt
    2 tablespoons vegetable oil
    6 garlic cloves, minced
    1 small onion, sliced
    Eggplant Sauce
    1/4 cup soy sauce
    2 tablespoons sesame oil
    1 tablespoon rice wine or 1 tablespoon dry white vermouth
    1 tablespoon rice vinegar
    1 teaspoon Asian chili sauce
    2 green onions, thinly, sliced
    1/2 sweet red pepper, diced
Preparation
    Trim off eggplant stems.
    Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
    Cut each strip into 2-inch (5 cm) pieces; place in colander.
    Sprinkle with salt; let stand for 1 hour.
    Pat dry.
    In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
    Add eggplant; stir-fry for 5 minutes.
    Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
    Sprinkle with green onions and red pepper.

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