I know I said no more recipes, but I’m feeling a little charitable today. Besides, I had a huge craving for spicy Chinese eggplant last week and happened to have some eggplant in my fridge so figured, I know how to cook – I don’t need take-out. I can do this. And I kind of did.
It doesn’t taste exactly as it would in a Chinese restaurant because I used a different kind of chili sauce and it’s not deep fried, plus I used chives from my garden in lieu of green onion, etcetera and so on. But you know what? Very tasty and enjoyable!
Spicy Garlic Eggplant
4-6 Chinese or Japanese eggplants or 3-4 baby eggplant
1 tbsp vegetable oil
2 tsp chopped fresh ginger
3 cloves fresh garlic, chapped
1 tbsp sriracha (chili sauce)
3 tbsp Tamari or light soy sauce
3-4 tsp brown
handful of snipped chives
1 tsp corn starch mixed with 1 tbsp cold water
crispy shallots (optional – I buy a bag of them at Asian markets at keep them in the freezer)
Chop eggplant into finger sized pieces by cutting lengthwise, then into quarters. Cook in wok or large nonstick skillet in about 2 cups of boiling water until soft, about 10-12 minutes. When soft, drain in a colander.
On medium-low heat, add oil and cook garlic, ginger, and spicy sriracha sauce for a minute, then add soy and sugar. Return eggplant to the pan and cook for about 5-7 minutes until sauce starts to form, then stir in cornstarch slurry to thicken sauce. Add chives at the end, and garnish with crispy shallots. Serve with rice.