Monday, March 22, 2010

Spicy Eggplant

Spicy Eggplant

2 tbs chili paste with garlic
1 tbs soy sauce
2 tbs sherry wine
1 tbs red wine vinegar
½ tsp sugar
2 tbs chicken stock or water
1 large eggplant
2 garlic cloves
½ tsp ginger
3 green onions
4 tbs vanilla herbed oil
½ tbs sesame oil

Mix together chili paste, soy sauce, wine, vinegar, sugar, and stock or water.

Peel the eggplant if the skin is tough. Otherwise, leave it on. Cut the eggplant into 1” dice.

Mince garlic, ginger, and scallions.

Heat the vanilla herbed oil in a sauté pan and sauté the eggplant until light browned.

Add garlic, ginger, and scallions and sauté another minute.

Add the chili paste mixture and stir in. Cover and cook over low heat until the eggplant is tender, about 15-20 minutes.

Uncover. The sauce should be quite thick so if necessary, cook uncovered for a few minutes to reduce the liquid.

Add sesame oil and serve.

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