Braised Spicy Eggplant

Post date: Dec 28, 2009 12:00:20 AM

(Adapted from Diane Rossen Worthington, The Cuisine of California)

Yield: 10-12 people

1/4 cup peanut oil

2 pounds eggplant (about 7 Asian eggplants)

6-8 cloves garlic, peeled and minced

1/4 cup ginger, finely chopped

8 green onions, sliced

Combine in a 2-cup glass measuring cup:

2 tablespoons chili garlic paste

1/4 cup dry sherry or Chinese rice wine

1/4 cup soy sauce

1 teaspoon sugar

2 tablespoons cider vinegar

1 cup chicken broth

Heat peanut oil. Add eggplant and stir-fry over high heat until coated and slightly browned. Add garlic, ginger, and scallions. Mix well. Pour in remaining ingredients, combine in advance. Cook over high heat for 5 minutes. Reduce heat, cover, and cook for 10-15 minutes or until eggplant is tender. Serve hot, warm, or chilled.