Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce (Vietnam)

[Guest guest]

Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce (Vietnam)

 

1 1/2 teaspoons sugar

2 tablespoons distilled white vinegar

1 tablespoon hoisin sauce (veg version Asian market and some grocery stores)

2 large red chile peppers, seeded and shredded

2 pounds firm eggplants

3 tablespoons peanut oil

8 garlic cloves, crushed

1/4 cup shredded fresh Asian or regular basil

freshly ground white pepper to taste

 

Combine the sugar, vinegar, hoisin sauce and chiles in a small bowl. Set the

sauce aside.

Prick the eggplants with a fork. Grill over medium coals or hot gas flames,

turning until the flesh is soft and the skins charred, about 4 minutes. If using

an electric stove, place the eggplants directly on the burners. Remove to a rack

and allow to cool. Peel and discard the charred skin. Cut the eggplants into

strips, 2 1/2 inches long by 1/2 inch wide.

Heat the oil in a wok or large skillet until very hot. Add the garlic and

stir-fry for a few seconds. Add the eggplants and saute for 2 minutes. Add the

sauce and saute for 1 minute, tossing to coat the eggplants with the sauce. Add

the basil and remove from the heat.

Transfer to a warm serving platter. Sprinkle with white pepper and serve with

rice as part of a family meal. Serves 4.