Recipe by Leslie in Texas
The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Top Review by OliveLover
We loved this. It's a keeper. We made two changes. We substituted chives for the green onions, since that's what we had in the garden and added 10 oz. x-firm tofu with the chive, garlic and ginger mix to make it more of a meal. DH, who did the cooking and who has very high standards, gave this 5 stars.
- 2 small eggplants, unpeeled, cut into 3/4 inch cubes (1 1/2 lbs. total)
- 1 teaspoon salt
- 2 large green onions, cut into 1 inch pieces
- 1 piece fresh ginger, peeled (1x1/2 inch)
- 2 large garlic cloves
- 1⁄4 cup peanut oil
- 1 tablespoon sesame oil
- 1⁄4 teaspoon dried red pepper flakes (to taste)
- 2 tablespoons dry sherry
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 1⁄2 tablespoons soy sauce
- 1 -2 tablespoon chili paste with garlic
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Directions See How It's Made
- Toss eggplant in colander with salt; let stand 30 minutes.
- Rinse off salt and pat eggplant dry with paper towels; set aside.
- Place green onion in work bowl of food processor with steel knife.
- With machine running, drop ginger and garlic through feed tube and mince finely.
- Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
- Add green onion mixture and stir fry until fragrant, about 1 minute.
- Add eggplant and toss to coat with oil.
- Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
- Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
- Add Sherry mixture to wok and stir 2 minutes.
- Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
- Stir until sauce is glossy, about 15 more seconds.
- Serve immediately.