Home Style Spicy Eggplant
|Young eggplant||2 Pound (Firm, Preferably Long Slender Oriental Or Small Italian Variety)|
|Finely minced garlic||6 Teaspoon (7 Cloves)|
|Finely minced fresh ginger||4 Teaspoon|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Light soy sauce||3 Tablespoon|
|Brown sugar||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Vinegar||2 Teaspoon (Chinese Black Or Balsamic)|
|Corn oil/Peanut oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Dash (Black Or Balsamic)|
|Oriental sesame oil||3⁄4 Teaspoon|
1) Trim the stem ends of the eggplant as well as its brown base and then roll cut. In case Western eggplant is being used, cut it into pieces of about 1 ¼-inches long, 1-inch wide and 1-inch thick. The eggplant should make about 8 cups. Put it in a medium-sized bowl and keep aside.
2) From the scallions, trim the wilted green tops and roots. Cut in half crosswise. Grasp the pieces firmly together and cut them crosswise into ¼-inch rings. The scallions should measure about ½ cup. Reserve 2 teaspoons green and white rings for decoration.
3) On a small plate, put the remaining scallion rings, garlic, ginger and pepper flakes.
5) Stir well to combine all the sauce ingredients.
6) Over high heat, heat the wok or a large heavy skillet to make it hot enough to evaporate a bead of water immediately as soon as it comes in contact with the surface. Add the cooking oil, swirling to coat the pan, and then bring the heat down to medium-high. Add the scallion rings, garlic and ginger. Stir well to disperse the vegetables in the oil, adjusting the heat so mixture foams without browning. Add the pepper flakes and stir gently for about 10 seconds.
7) Add the eggplant pieces, tossing to glaze them and pressing gently against the pan’s side to encourage browning. Adjust the heat to ensure that the eggplant sizzles gently without scorching. As the pan gets dry, drizzle about 1 tablespoon of oil from the side. Continue to toss the eggplant and press it against the pan for 3 to 4 minutes till the eggplant is brown-edged and a little tender.
8) Stir the sauce ingredients briefly and add them to the pan. Gently toss to combine the ingredients and then raise the heat to bring liquids to a simmer. Tightly cover the pan and adjust the heat to maintain a lively simmer. Cook for about 3 minutes, till the liquids are absorbed, shaking the pan so as to prevent the eggplant from sticking to the pan’s sides.
9) Take the cover off the pan and toss the eggplant. Add a dash of vinegar and sprinkle with the sesame oil. Toss to combine the ingredients.
10) Turn the preparations onto a serving dish and cover to keep warm.
11) Serve warm after garnishing with a sprinkling of a scallion rings which had been reserved beforehand.