You, me and an eggplant
If you see a bit much oil in that photo, you’re right. Cut it a bit. If you think you see spaghetti in there, right again. Hey, I live in Italy! I also cut the eggplant ‘melanzane’ in cubes, and it wasn’t a long thin one. Maybe I am not a cook after all?
Eggplant in Garlic Sauce
from “Wisdom of the Chinese Kitchen,” by Grace Young
Serves 4 to 6 as part of a multi-course meal
3 medium Chinese eggplants (or any long and narrow type eggplant), about 1 pound
2 tablespoons chili garlic sauce (available in jars in Asian markets)
2 tablespoons thin soy sauce (or light soy sauce)
2 tablespoons Chinese red rice vinegar (or good old Italian red wine vinegar)
2 tablespoons Shao Hsing rice cooking wine (or dry sherry or marsala)
1 tablespoon sugar
7 tablespoons vegetable oil
1/4 cup ground pork butt (or any ground pork)
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1/2 cup chopped scallions
Remove the stems and trim the ends from the eggplants. Cut the unpeeled eggplants into scant 1/2-inch-thick by 2 1/2-inch-long strips.
In a small bowl, combine the chili garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 tablespoons oil and half the eggplant, and stir fry 2 minutes, or until some of the eggplant continues to brown and soften. Transfer the eggplant to a plate. Repeat with the remaining eggplant and 3 tablespoons of the oil, transferring to the plate with first batch.
Add the remaining 1 tablespoon oil, and the pork, garlic, and ginger, and stir fry about 1 minute, or until golden and fragrant.
Return the eggplant to the wok. Re-stir the chili sauce mixture, and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 5-to 8 minutes or until eggplant is just tender. Stir in scallions and serve immediately.
It was good. Really good.
Add comment January 14th, 2007
