Garlic Eggplant
Hsiao-Ching Chou
This dish can go in any number of directions depending on the ingredients. In this version, I used bacon because that's what I had in my refrigerator. Normally, I brown a little bit of ground pork to flavor the eggplant. Some diced Chinese sausage, with its sweetness, would taste great, too. You can adjust the amount of chile paste and garlic according to how pungent you like it. Sometimes, I'll add a splash of rice vinegar to get some hot-and-sour action. Traditionally, the eggplant is oil blanched, but I find that roasting the eggplant in the oven minimizes the amount of oil you have to use.
GARLIC EGGPLANT
Serves 4
4 Chinese eggplant
1 teaspoon salt
3 slices bacon, optional
2 tablespoons vegetable oil
1 tablespoon crushed garlic
3 stalks green onions
1 teaspoon minced ginger
1 teaspoon chile bean paste
3 tablespoon soy sauce
1 tablespoon red wine
2 tablespoons water
Drizzle of sesame oil
2 tablespoons chopped fresh cilantro
Preheat oven to 400 degrees F.
Cut the eggplant into roughly 2-inch chunks. Spread pieces on a baking sheet, sprinkle with salt, and roast in oven for about 30 minutes, or until soft.
Meanwhile, if using bacon, cut crosswise into slivers. Render bacon until browned and just to a light crisp. Set aside.
When the eggplant is done, you are ready to stir fry. Heat wok over high heat. Add the 2 tablespoons oil and let heat for a few seconds. Add the garlic, green onions and ginger. Quickly stir the aromatics around for about 15 seconds. Add the bacon, if using, chile paste, soy sauce, wine and water. Stir for a few seconds to combine. Add the eggplant. Toss the eggplant in the sauce. Continue to stir fry for about 1-2 minutes or until the eggplant has absorbed the sauce. Add a drizzle of sesame oil, toss one last time and remove from heat. Before serving, sprinkle the chopped fresh cilantro over the top.