Szechuan Style Eggplant (Aubergine)

Ingredients

• 6 Japanese eggplants, cut into finger sized strips
• 1 1/2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/4 cup chicken broth
• 4 tablespoons peanut oil
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1/2-1 teaspoon red pepper flakes
• 1/4 cup water chestnut, rinsed and chopped
• 3-4 scallions, finely chopped
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon toasted sesame seed

Directions

1. 1

   Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).

2. 2

   While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.

3. 3

   Remove eggplant from skillet when cooked and keep warm.

4. 4

   Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.

5. 5

   Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.

6. 6

   Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).

7. 7

   Add the vinegar, sesame oil, and remaining scallions, stirring to mix.

8. 8

   Serve hot, garnished with sesame seeds.