Chinese Spicy Eggplant
- Yield
- about 6 servings
Ingredients
- 1 large eggplant (or about 4 asian eggplants)
- salt, to taste
- 3 T. oil
- 3 cloves garlic, finely chopped
- 3 T. finely chopped ginger (or can just use big pieces that you can fish out)
- 2 T. chili paste
- 2 T. rice wine or sherry
- ½ t. sugar
- 2 T. chicken stock
Instructions
- 1
Trim eggplant into spears (roughly the size of a bottled pickle spear).
- 2
If not using asian eggplant, layer the eggplant spears in a colander, lightly sprinkle with salt and weight with a small plate. Let the eggplant drain for 20 min., then rinse and pat dry.
- 3
Heat oil in large skillet over high heat, and when hot, add eggplant spears, tossing until coated with oil. Add the garlic and ginger and continue cooking, stirring constantly for 1 minute or until the eggplant starts to stick to skillet.
- 4
Add the chili paste, rice wine, sugar and chicken stock. Turn the eggplant in these seasonings, shaking the pan as you stir. Then, quickly lower the heat, cover the pan and cook the eggplant for 5 min., or until it is cooked through.
- 5
Use tongs to lift the eggplant spears and transfer them to a shallow serving dish, laying the spears so they are parallel and sprinkling them with a little salt.
- 6
Leave the eggplant to cool to room temp. or cover with plastic wrap and chill before serving.