Cambodian Eggplant

Recipe by Elmotoo
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
  • In a small bowl, combine soy sauce, sugar, vinegar and water.
  • Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
  • Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.
  • Combine water and cornstarch.
  • Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.
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