Spicy Chinese Eggplant (Aubergine)

Submitted by Miraklegirl

"From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time)"

 

• Ready In: 17mins
• Ingredients: 12
• Serves: 4

ingredients

• Spicy Eggplant Stir-Fry

• 5 Japanese eggplants (about 2 pounds)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 small onion, sliced

• Eggplant Sauce

• 1⁄4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice wine or 1 tablespoon dry white vermouth
• 1 tablespoon rice vinegar
• 1 teaspoon Asian chili sauce
• 2 green onions, thinly, sliced
• 1⁄2 sweet red pepper, diced

directions

1. Trim off eggplant stems.
2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
4. Sprinkle with salt; let stand for 1 hour.
5. Pat dry.
6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
7. Add eggplant; stir-fry for 5 minutes.
8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
9. Sprinkle with green onions and red pepper.

Reviews

[Mr. D]

I noticed in the recipe that after sweating the eggplant, it did not mention to rinse (I did anyway) The recipe was too salty, for me. I think next time (and there will be a next time!) I will skip the sweating and prepare as directed. The flavor was very good and the eggplant was very flavorful, and since I controlled the firmness of the eggplant, the texture was the way I liked it.

 

[CaliforniaJan]

Fantastic taste...we also reduced the oil and it worked perfectly.

 

[Maito]

This was really good! I decreased the amount of sesame oil so it would not be overpowering. Next time I will add more vinegar and maybe double the sauce.

 

[clarice.gomes]

Quick and easy to make. Will def drop the amount of soya sauce next time.

 

[morfinamas]

I really loved this recipe and was surpised how easy it was. This was the first recipe that I've used where the eggplant didn't turn out bitter.