Spicy Asian Eggplant In Basil Leaves

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Spicy Asian Eggplant In Basil Leaves

 

2 tbsps. vegetable broth

1 tbsp. Hoisin sauce

2 tsps. light soy sauce

1 tsp. lemon juice

1 tsp. rice vinegar

1 tsp. plum sauce

4 Chinese eggplants, about 1 pound, stems removed

cooking oilfor deep-frying

2 cloves garlic, minced

2 slices ginger roots, minced

6 basil leaves

1 fresh red jalapeno chili, sliced into thin rings

1/8 tsp. ground toasted Sichuan peppercorns

basil leaves, for garnish

1 green onion, cut into 1-inch strips

 

Mix the sauce ingredients together in a small bowl

until blended.

Cut the eggplant into fourths lengthwise, then cut

each section crosswise into 3-inch pieces.

Pour enough oil into a 2 quart saucepan to fill 3

inches. Heat over medium heat to 350 degrees. Deep-fry

the eggplant pieces in 2 batches until tender, 1 to 2

minutes. Remove with a slotted spoon and drain well on

paper towels. Reserve the oil.

Heat a wok over high heat until hot. Add 1 tablespoon

of the reserved oil and swirl to coat the sides. Add

the garlic, ginger, basil leaves, chili and Sichuan

pepper; cook, stirring, until fragrant, about 20

seconds. Add the sauce and bring to a simmer. Add the

fried eggplants and stir to coat. Serve, garnished

with basil leaves and green onions. Serves 4.

 

 

 

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