Hot Chinese Eggplant (Aubergine)

Sharon123's Note:

Got this off a recipe card at the grocery store.Yum!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons soy sauce
• 3 tablespoons hoisin sauce (peking sauce)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup sherry wine
• 1 1/2 cups water
• 2 tablespoons peanut oil
• 2 medium eggplants
• 2 tablespoons minced garlic
• 2 tablespoons fresh ginger
• sesame seed (to garnish)

Directions:

1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
2. Place strips in a colander, sprinkle with salt and toss to coat.
3. Let drain for 30 minutes.
4. Rinse.
5. Squeeze to remove water.
6. Mix first 5 ingredients in a bowl.
7. In a skillet or wok heat the oil.
8. Add the eggplant, garlic and ginger.
9. Stir fry over high heat for 3 minutes.
10. Add sauce and stir well.
11. Reduce heat to medium low, simmer 15 minutes.
12. Gradually turn up heat.
13. Cook until sauce is reduced to a thick glaze.
14. Garnish with sesame seeds.
15. Serve immediately.

Reviews

[ratherbeswimmin']

I have tried many eggplant recipes on Zaar and this is one of the best. Followed your directions to a tee. The flavor of the sauce was unbelievable. I especially liked the flavor of the fresh ginger and hoisin sauce. I served this with eggrolls and a cabbage-dish. Thanks Sharon, for a memorable meal.

[Buster's friend]

Fantastic! Added some ground beef & tofu after cooking the eggplant to boost protein. Served with brown rice & green beans. Delicious! Oh, did add about 1/2 T garlic chile sauce to bump up the heat a bit. Mmmm! Another winner, Sharon123! Thanks (especially since I wasn't up to making moussaka & didn't want to baba it!

[*Parsley*]

Very tasty and pleasantly hot. I made this as written, just garnished with some chopped cilantro. This is a really good way to do something different with eggplant. Thanx for sharing!