Recipe - Braised Spicy Eggplant

1 pound Eggplants;
2 teaspoon Salt
1 tablespoon Oil
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped ginger root
2 tablespoon Finely chopped scallions
2 tablespoon Dark soy sauce
1 teaspoon Dried chile bean sauce or
1 Dried red chile
1 tablespoon Bean sauce
1 tablespoon Granulated sugar
1 1/3 cup Water
2 teaspoon Chopped scallions (optional)

Date: Tue, 30 Apr 1996 12:35:35 0500

From: pickell@cyberspc.mb.ca (S.Pickell)
ROLLCUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim
and cut them into 1inch cubes. Sprinkle the cubes with salt and leave in a
sieve to drain for 20 minutes, then rinse under cold running water and pat
them dry with paper towels. Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant,
garlic, ginger and scallions and stirfry for 1 minute, until they are
thoroughly mixed together. Now add the rest of the ingredients except for
the scallions. Turn the heat down and cook, uncovered, for 10 to 15
minutes, until the eggplant is tender, stirring occasionally. Return the
heat to high and continue to stir until the liquid has been reduced and has
thickened slightly. Turn the mixture onto a serving dish and garnish with
the chopped scallion tops.

Ken Hom, "Prodigy Guest Chefs Cookbook"

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