Braised Eggplant
No need to salt eggplant beforehand...
Serves: 4-6
Ingredients
9 oz (250 g) eggplants
9 oz (250 ml) vegetable oil for deep-frying
1 tbsp soy sauce
1/2 tsp scallions, chopped
1/2 tsp salt
1/2 tsp fresh ginger, chopped
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
2 cloves garlic, peeled and crushed
1 tsp sesame oil
Method
- Peel the eggplant and cut into slices about 1/2 inch (1 cm) thick. Score the slices on one side about 1/8 inch (3 mm) deep and cut into 1 1/4 inch (3 cm) strips.
- Heat the oil in wok to 400oF(205oC) or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the eggplant and deep-fry until brown. Remove and drain well.
- Blend the soy sauce, salt, scallions, ginger, the cornstarch-water mixture and 5 additional tsp water into a sauce.
- Pour all but 2 tsp of the oil from the wok. Heat over high heat, until the oil surface ripples. Add the garlic and stir-fry until fragrant. Add the eggplant strips and the sauce. Bring to a boil and cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, remove, and serve.
