Spicy Garlic Eggplant

By á-167595

4 servings

Ingredients

• 1 ⁄4 cup soy sauce
• 2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
• 2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry
• 1 tbsp. sugar
• 1 tsp. crushed red chile flakes
• 1 tsp. kosher salt
• 4 medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges
• 2 tbsp. canola oil
• 10 cloves garlic, minced
• 1 (3") piece ginger, peeled and minced
• 1 tsp. sesame oil
• 1 ⁄4 cup minced scallions

Details

Adapted from saveur.com

Preparation

Step 1

Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside. Place half the eggplant in a pie plate. Bring ¾" water to a boil in a 14" flat-bottomed wok fitted with a bamboo steamer base. Place pie plate with eggplant in steamer base and cover with steamer lid; steam until eggplant is tender when pierced with a knife, 6–8 minutes.

Transfer eggplant to a plate. Steam remaining eggplant, adding more water if necessary.

Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with sesame oil; garnish with scallions.