Eggplant (aubergine) With Hot Garlic Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 -6 chinese eggplants (these are long and slender-chinese groceries will have them) or 4 -6 japanese eggplants (these are long and slender-chinese groceries will have them)
• 5 tablespoons peanut oil or 5 tablespoons corn oil
• 2 teaspoons chopped fresh ginger
• 2 tablespoons chopped fresh garlic (i use 4-6 cloves)
• 1 tablespoon hot bean paste (available from chinese groceries)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 cup chicken stock or 1/2 cup water
• 1/4 cup water chestnut, peeled & chopped
• 1 chopped scallion
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds, for-garnish

Recipe

• 1 cut eggplant 1/2-inch wide by 2-inch long strips.
• 2 saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• 3 when browned and soft, remove from pan about 5 minutes.
• 4 then repeat with rest of eggplant or sautee in 2 pans.
• 5 on low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• 6 add water chestnuts.
• 7 return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• 8 if sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• 9 fold sesame oil.
• 10 top with green onions and sesame seeds.
• 11 serve hot or cold with rice.