Spicy Jinshan Eggplant
- Yield: 2 servings
Serve with steamed jasmine or basmati rice. If you can’t tick, sweet dark soy sauce, substitute an equal amount of regular soy sauce or hoisin.
- 1large eggplant, unpeeled and cut into 3/4-inch cubes, or 3 to 4 Japanese eggplants, cubed
- Salt for sprinkling
- 1/4cup canola or peanut oil
- 6 scallions, chopped
- 1/2teaspoon dried red pepper flakes
- 2 garlic cloves, minced
- 1tablespoon minced ginger root
- 2teaspoons light brown sugar
- 1tablespoon rice vinegar
- 1tablespoon soy sauce
- 2teaspoons dark soy sauce or hoisin sauce
- 1tablespoon dry sherry, optional
- 2tablespoons chopped cilantro
- Place diced eggplant in a colander and sprinkle with salt. Let sit 20 minutes; rinse eggplant under cool running water. Drain well and place on a paper towel to dry.
- Heat oil in a large nonreactive skillet, saute pan or wok over high heat. Place eggplant in hot oil and stir-fry 3 to 4 minutes until it browns lightly. Remove pan from heat and spoon eggplant onto a plate; set aside.
- Drain all but 1 tablespoon oil from pan and return pan to heat. Add scallions, red pepper flakes, garlic, ginger root, brown sugar, vinegar, soy sauces and sherry, if using. Stir 1 minute over medium heat until combined well and heated through. Return eggplant to pan. Cook 1 minute and serve garnished with cilantro.
Nutritional Info *per serving
- Calories 230
- Fat 15g
- Cholesterol 0mg
- Sodium 782mg
- Carbohydrate 23g
- Fiber 8g
- Protein 5g