This eggplant is one of my favorites. You could eat this at room temperature or warm it up a little. Geets made this a while ago. I followed suit and now its on the roster. A Serious Eats recipe, this Asian classic packs a loud punch. I make some adjustments but for the most part the original ingredients stay the same.
Eggplants are cut into batons, salted, patted dry and shallow fried till golden. Rice vinegar, green chiles, dried chiles, soy sauce, black vinegar, salt and sugar make up the sauce. Cornstarch gives it a fine gloss. Scallions and cilantro add freshness. It has distinct flavors ....spicy, salty and sweet... take one bite to taste them all.
SCHEZWAN EGGPLANT
Adapted from Serious Eats
Serves 3-4 as part of a meal
1/2 large Eggplant
2 tablespoons Canola Oil
3 Green Chiles, cut fine
2 tablespoons Rice Wine Vinegar
2 Chile Pequin or Arbol
2 teaspoons Soy Sauce
1 teaspoon Sugar
2 teaspoons Chinkiang Black Vinegar
1 heaped teaspoon Cornstarch
2 Scallions
Fresh Cilantro
Kosher Salt
Cut eggplant into 2 inch batons.
Salt the eggplant and let it sit for 10 minutes. Pat the batons dry with a paper towel.
Heat oil in a nonstick skillet.
Add eggplant to hot oil and cook till all sides are golden brown.
In a saucepan heat rice vinegar. When it comes to a simmer add chiles, chile pequin, soy, black vinegar and sugar. Bring to a boil.
Add cornstarch to sauce. If it is too thick add water to thin it out.
Pour sauce over eggplant and heat the eggplant over a low flame. The sauce will thicken and turn glossy.
Take the eggplant off the flame.
Slice scallions thinly.
Mince cilantro.
Scatter scallions and cilantro over eggplant and serve.
Satisfaction ensues. I have leftovers. Tomorrow will be another happy day.
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