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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit. Ingredients:
2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total) |
1 teaspoon salt |
2 large green onions, cut into 1 inch pieces |
1 piece fresh ginger, peeled (1x1/2 inch) |
2 large garlic cloves |
1/4 cup peanut oil |
1 tablespoon sesame oil |
1/4 teaspoon dried red pepper flakes (to taste) |
2 tablespoons dry sherry |
2 tablespoons white wine vinegar |
2 tablespoons sugar |
1 1/2 tablespoons soy sauce |
1 -2 tablespoon chili paste with garlic |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
Directions:
1. Toss eggplant in colander with salt; let stand 30 minutes.
2. Rinse off salt and pat eggplant dry with paper towels; set aside.
3. Place green onion in work bowl of food processor with steel knife.
4. With machine running, drop ginger and garlic through feed tube and mince finely.
5. Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
6. Add green onion mixture and stir fry until fragrant, about 1 minute.
7. Add eggplant and toss to coat with oil.
8. Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
9. Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
10. Add Sherry mixture to wok and stir 2 minutes.
11. Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
12. Stir until sauce is glossy, about 15 more seconds.
13. Serve immediately.
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