Spicy Eggplant


(or canned chicken broth)
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
2 teaspoons lemon juice
1 teaspoon plum sauce
4 Chinese eggplants - (abt 1 lb) stems removed
Vegetable oil for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
fresh red or green jalapeno chile sliced thin rings
1 pch ground toasted Sichuan peppercorns
Basil leaves for garnish
Chopped cilantro or sliced green onion for garnis


Stir the stock, hoisin sauce, soy sauce, lemon juice and plum sauce together in a small bowl until blended.
For the Dish: With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the eggplant pieces in 2 batches until tender, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain well on paper towels. Reserve the oil.
Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the garlic, ginger, chili and Sichuan pepper and cook, stirring, until fragrant, about 20 seconds. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with basil leaves and cilantro or green onions.
This recipe yields 4 servings.




6.0 servings


Saturday, February 13, 2010 - 7:46pm



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