Prep 45 mins
Cook 1 hr 10 mins
A recipe from "A Spoonful of Ginger" by Nina Simonds, this is sweet and spicy and healthy and quite easy to make.
- 1 1⁄2 lbs eggplants
- 1 teaspoon salt
- 1 1⁄2 teaspoons chili paste
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 tablespoons fresh ginger, minced
- 1 1⁄2 cups chicken broth (vegetable broth can be substituted)
- 2 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons sake
- 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 2 cups red onions, cut into 1/2-inch dice
- 1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons scallions, green parts, minced
- Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
- Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
- Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
- Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
- Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
- Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
- Add the eggplant and stir-fry for 2 to 3 minutes.
- Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
- Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
- Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.
Tasty eggplant with ginger, garlic and chili flavors. I did brown onions and eggplant before braising them, to give them little deeper flavor.
I enjoyed this! I used vegetarian "chicken" broth, halved the recipe, and served it ovr rice. Thanks Kate!