CookTeaser

A CookTale

I am an Eggplant lover. In all their sensuous shapes and forms. Long and thin, short and pudgy, or a perfectly round ball, their looks and regal purple coating appeals to my senses. And then you roast, saute, stir-fry, or steam them and what’s inside that regal coating really surfaces. For me, this Asian version is absolutely melt in your mouth delicious.

INGREDIENTS

1 Eggplant (Asian if available)
2 Tbs of Peanut Oil.
1/2 TB of Sesame Oil
Kosher Salt & Black Pepper
2 Scallions (sliced on the diagonal)
1/4 Cup Sesame Seeds
1″ Piece of fresh Ginger (peeled & minced)
2 Garlic cloves (minced)
Red Pepper Flakes (to taste)
1/3 Cup of canned Chicken Broth.
2 TB of Soy Sauce.
1 TB of Rice Vinegar.
1 TB of Light Brown Sugar.
1/2 TB of Cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide by 3″ long.

2 Heat a large wok & add the Peanut & Sesame Oil. When the wok is at the smoking stage, add the Eggplant in batches (if necessary), add Salt & Black Pepper & stir fry until seared & browned. Remove to a bowl & cook the remaining eggplant in the same manner.

3. When all the Eggplant has been cooked, add the Scallions, Ginger, Garlic & Red Pepper Flakes. Stir fry until fragrant. Add the Chicken Broth. In a small bowl mix the Soy Sauce, Vinegar, Sugar & Cornstarch. Pour the mixture into the wok & cook for 1 minute or until it has thickened.

4. Return all the Eggplant to the wok & toss until the sauce is absorbed. Garnish with Sesame Seeds & Scallions.

5. Plate & serve.