Braised Spicy Eggplant

[Guest guest]

Braised Spicy Eggplant

 

1 pound eggplant

2 teaspoons salt

1 tablespoon oil

1 tablespoon garlic

1 tablespoon fresh ginger

2 tablespoons scallions

2 tablespoons dark soy sauce

1 dried red chili pepper

1 tablespoon bean sauce

1 tablespoon granulated sugar

1 1/3 cups water

2 teaspoons scallions

 

Roll-cut the chinese 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.