“Eggplant's capacity for soaking up flavours makes it a versatile vegetable.”
•3 eggplants - one or two small is fine
•salt - not needed if you ignore the salting step
•2 garlic cloves
•1 knob ginger, peeled
•8 spring onions
•peanut oil (or vegetable oil) for shallow frying
•300g pork mince
•2 tbsp chilli bean paste
•4 tbsp soy sauce
•5 tbsp Shaoxing rice wine (or substitute dry sherry)
•1 tsp sesame oil
•4 tbsp sugar
•1/4 cup water - I use chicken stock
• half teaspoon cornstarch
Chef: Brigitte Hafner Photo: Marina Oliphant Source: The Age Tuesday February 14, 2006 Chinese, Quick, Wheat free, Dairy free, Egg free, Side dish
This dish is all silky and spicy - you can use the common eggplant or the long thin Japanese eggplant. It's delicious with steamed jasmine rice or fresh Chinese egg noodles.
Method
Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper. I never bother with this step.
In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside. Alternatively grate ginger, press garlic and finely chop spring onions.
Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
Serves 4