Eggplant, Szechwan Style
Source: Charmaine Solomon, Mastering the Art of Chinese Cooking
- 2 eggplants, about 1 lb. each
- peanut oil, for deep frying
- 1 tsp finely grated ginger
- 1 tsp finely chopped garlic
- 4 tbs dark soy sauce
- 2 tbs vinegar
- 1 tbs rice wine
- 2 tbs sugar
- 1 tsp sesame oil
- 1 tsp chilli oil (optional)
- 1-2 tsp sweet chilli sauce (optional)
Cut eggplant in half lengthwise; cut halves into wedges up to 1 inch thick (usually 6-8 around; cut wedges into 1.5- to 2-inch lengths.
Heat oil for deep frying, to 375F. Deep fry eggplant wedges until cooked through, outside dark golden brown. Drain on paper towels.
Heat 1 tbs oil in a sautee pan. Add aromatics and swish around a few seconds. until fragrant. Add sauce mixture, then add eggplant. Stir fry until hot and sauce coats eggplant. Serve warm or cold.
Recipe calls for 2 cups oil to deep fry. I use a deep fryer, whatever is in there, and adjust the batches accordingly.
Adjust the spice level to taste. I use a little more than 1/4 tsp of Chef Chow's Szechuan hot bean paste.