From Barbara Tropp, China Moon Cookbook
Makes: 2 Cups
- 1-1.25 lb. large eggplant
- 1 tbs. garlic, minced
- 1 tbs. ginger, minced
- 1/4 c. scallions, thin sliced
- 1/4-1/2 tsp. dried red chilli flakes
- 3 tbs. soy sauce
- 3 tbs. brown sugar, packed
- 1 tsp. unseasoned Japanese rice vinegar
- 1 tbs. hot water
- 2 tbs. corn or peanut oil
- 1/2 tsp. sesame oil
- Garlic Croutons
- scallions, thin sliced, for garnish
- Preheat oven to 475F. Prick eggplant several times with fork.
Bake eggplant on baking sheet until tender, 20-40 minutes,
depending on size. Remove and slit lengthwise to speed cooling.
While still warm, remove tough stem and peel. Cube the pulp,
and blend in food processor until smooth.
- Combine aromatics. Combine sauce.
- Heat large heavy skillet. Add 2 tbs. oil, swirl to glaze pan.
Reduce heat to medium-high. Add aromatics, stir until fragrant,
about 15 seconds. Add sauce, stir until simmering. Add eggplant,
stir well to blend and
- Recommendation is to serve with Garlic Croutons: thin slices of
day-old French bread, rubbed with olive oil and garlic, and
toasted. This makes a fine appetizer. However, I've served
the eggplant with the main course, without croutons, which
makes it more of a condiment.
- I used about 1/4 tsp. of Chef Chow's Szechuan Hot Bean Paste,
in lieu of the chili flakes.
Keywords: Chinese, Vegetables, Eggplant.