This sweet and spicy chinese-style eggplant was an experiment that turned out exceptionally well. Definitely worth sharing. (Unlike some of our experiments, which are better left unspoken of.)
Slice an eggplant into 1 1/2 wide strips. Chop six cloves of garlic. Heat a little canola oil and chili oil in a frying pan, getting it hot but not smokin’ hot. Throw in the eggplant, garlic and a tablespoon of chile flakes. Stir it quickly and continuously until the eggplant starts to release its water. About five minutes.
Put in splashes of rice wine vinegar and soy sauce, and a sprinkling of a tablespoon of brown sugar. Keep splashing, sprinkling, and stirring as it reduces down, cooking down so it gets softer and softer. Do this for about eight minutes.
Add one more round of rice wine vinegar, soy sauce, and brown sugar sprinkles, and put a lid on it so the mixture gets nice and steamy.
After about eight minutes, take the lid off, mush down the eggplant, and if it’s really soft and looks like the photo, then it’s done. Otherwise, continue the soy sauce, rice wine and vinegar cycle to taste.
Serve over brown rice with a side of greens.
- Fall Ratatouille (seattlefoodshed.wordpress.com)
- Spicy Eggplant with Miso (ingredientswechoose.wordpress.com)
- imabonehead: Ami’s Vegetarian Delicacies: Eggplant Curry (amisvegetariandelicacies.blogspot.com)