CHINESE STYLE EGGPLANT RECIPE RECIPES

Steps:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 – 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 – 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.

Steps:

• Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
• Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
• Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
• Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
• Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.