Hot Chinese Eggplant (Aubergine) Recipe #42914
Got this off a recipe card at the grocery store.Yum!
by Sharon123
50 min | 30 min prep
SERVES 6
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce (peking sauce)
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup sherry wine
- 1 1/2 cups water
- 2 tablespoons peanut oil
- 2 medium eggplants
- 2 tablespoons minced garlic
- 2 tablespoons fresh ginger
- sesame seed (to garnish)
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
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5 stars