Braised Spicy Eggplant

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Braised Spicy Eggplant

 

1 lb. eggplants, pref. chinese

2 tsps. salt

1 tbsp. oil

1 tbsp. finely chopped garlic

1 tbsp. finely chopped ginger root

2 tbsps. finely chopped scallions

2 tbsps. dark soy sauce

1 tsp. dried chile bean sauce or 1 dried red chile

1 tbsp. bean sauce

1 tbsp. granulated sugar

1 1/3 cups water

2 tsps. chopped scallions, optional

 

Roll cut the eggplants or if using the regular large variety, trim and cut them

into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain

for 20 minutes, then rinse under cold running water and pat them dry with paper

towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it

heat up for a few seconds, then add the eggplant, garlic, ginger and scallions

and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the

rest of the ingredients except for the scallions. Turn the heat down and cook,

uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring

occasionally. Return the heat to high and continue to stir until the liquid has

been reduced and has thickened slightly. Turn the mixture onto a serving dish

and garnish with the chopped scallion tops. Makes 4 servings.