Braised Eggplant
Ingredients
9 oz (250 g) eggplants
9 oz (250 ml) vegetable oil for deep-frying;
uses about 1 tbsp (15 ml)
1 tbsp soy sauce
1/2 tsp scallions, chopped
1/2 tsp salt
1/2 tsp fresh ginger, chopped
2 tbsp cornstarch (cornflour) dissolved in
2 tbsp water 2 cloves garlic, peeled and crushed
1 tsp sesame oil
Directions
- Peel the eggplant and cut into slices
about 1/2 inch (1 cm) thick. Score the
slices on one side about 1/8 inch (3 mm)
deep and cut into 1 1/4 inch (3 cm) strips.
- Heat the oil in wok to 400oF(205oC)
or until a piece of scallion green or
ginger moves quickly when tossed into
the oil and a haze appears above the oil
surface. Add the eggplant and deep-fry
until brown. Remove and drain well.
- Blend the soy sauce, salt, scallions,
ginger, the cornstarch-water mixture and
5 additional tsp water into a sauce.
- Pour all but 2 tsp of the oil from the
wok. Heat over high heat, until the oil
surface ripples. Add the garlic and stir-fry
until fragrant. Add the eggplant strips
and the sauce. Bring to a boil and cook,
stirring, until the sauce thickens. Sprinkle
with the sesame oil, remove, and serve.
