Braised Eggplant With Garlic Sauce

By á-174942

Ingredients

• SAUCE:
• 4 Asian eggplants - (abt 1 1/4 lbs) (or 1 regular eggplant)
• 2 teaspoons salt
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 1 tablespoon balsamic vinegar (or dark Chinese rice vinegar)
• 2 teaspoons sesame oil
• 2 teaspoons hoisin sauce
• 2 teaspoons ckili paste
• COOKING:
• 2 tablespoons vegetable oil
• 1/4 pound coarsely-chopped boneless pork
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 2 green onions, including tops thinly sliced
• 2 tablespoons coarsely-chopped water chestnuts
• 2 teaspoons cornstarch dissolved in
• 4 teaspoons water
• Slivered green onions, including top for garnish

Details

Servings 4

Preparation

Step 1

Peel egg plant and cut it into 1/2-inch cubes. Place it in a medium bowl, sprinkle with salt, and toss gently to mix. Set aside for 30 minutes.

Combine the sauce ingredients in a medium bowl. Drain and rinse the eggplant and squeeze it dry.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the pork and cook until browned and crumbly, about 1 1/2 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the eggplant, green onions, and water chestnuts; mix well. Add the sauce. Reduce the heat to medium, cover the pan and braise until the eggplant is tender and the liquid is slightly reduced, about 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Garnish with slivered green onions.

This recipe yields 4 servings.

Tip: Asian eggplant has a tender skin which does not require peeling. Do so only if you want the color of the dish to be light rather than tinged with purple.