Prep 15 mins
Cook 15 mins
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
- 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
- 5 tablespoons peanut oil or 5 tablespoons corn oil
- 2 teaspoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic (I use 4-6 cloves)
- 1 tablespoon hot bean paste (available from Chinese groceries)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 1⁄4 cup water chestnut, peeled & chopped
- 1 chopped scallion
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for-garnish
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
outstanding recipe! Intense flavours, meltingly soft eggplant, crunchy water chestnuts and green onions. ALL eggplant lovers out there HAVE to try this.
The sauce is wonderful! Many thanks for the great recipe! I make a fat-free version by grilling the eggplant and eliminating the oil and sesame oil. I also add a handful of sliced onions to the sauce while it's cooking and fold in a big handful of fresh basil a minute before serving.
Fantastic eggplant recipe! All the other reviews say it all. I roasted the eggplant in the oven, sprayed with a bit of oil, because I don't have a non stick pan and was afraid the eggplant would soak up too much oil frying in a regular pan. Also, I didn't have the hot bean paste and use crushed red pepper flakes instead. This is SO good, I can't wait to have it agsin!