Spicy Garlic Eggplant

This is a quick, easily prepared and addictive side dish, or it can even be a main meal for vegans. There are many different types of aubergine or eggplants, both in terms of shape and color. The taste also varies with some boasting a mild flavor with no bitterness. Probably the most common varieties worldwide are large, pear-shaped, and dark purple colored. The Asian eggplant is long and finger-thin with light color. This recipe is best using the Japanese eggplant, but even the Italian one or those commonly sold in American supermarkets will work well too. The spicy sauce is what I create at home for most of my stir-fry dishes. The variation of spiciness is up to each cook or family to spicy up or down.

Ingredients:

1 eggplant

1 tbs salt

1 tbs vinegar

Sauce ingredients:

2 tbs soy sauce

2 tbs Hoisin sauce

1 sriracha sauce

1 tbs cooking wine

1 tsp sugar

1 tsp mushroom seasoning

1 tsp sesame oil

Other ingredients:

4 garlic cloves minced

1 piece of fresh ginger, peeled and chopped

5 green onions, sliced and separate the white and green part

3 dry hot chilli

3 tbs oil

3 tbs chopped cilantro

2 tbs cornstarch

 

Serve with cooked rice

 

Directions:

Dice the eggplant into 1 inch cubes.

Soak eggplant in a water with salt and vinegar for 30 minutes and drain. Add cornstarch.

Whisk the sauce in a bowl and set aside.

Heat the sauté pan or wok with oil until almost smoking (really hot). Stir in the eggplant and stir eggplant until all sides are charred and golden brown. 

Stir in garlic, ginger, dry chilli, and the white part of scallions (green onions). Cook for 2 minutes.

Add sauce and simmer until all the eggplants are coated with sauce. Adjust the seasoning to your liking.

Stir in the green part of scallions (green onions) and chopped cilantro. Turn the heat off and serve.