Spicy Braised Eggplant

1 eggplant (about 1 lb.) or 4 japanese eggplants, unpeeled and cut into 1-inch chunks
3 medium cloves garlic, minced
2 T. finely chopped fresh ginger
4 green onions, finely chopped
1 T. chili paste with garlic (Hungarian hot paprika in a tube is a good substitution if available)
2 T. dry sherry
2 T. soy sauce
1/2 t. sugar
2 t. cider vinegar
1/4 c. chicken stock (or veggie stock) - didn't use (too much liquid)
salt to taste
2 t. dark sesame oil (optional)

In a food processor:
Put garlic, ginger and green onions in a food processor and pulse on and off until minced.

Mix sauce ingredients (chili paste, sherry, soy sauce, sugar, and vinegar) in a small bowl.

Heat peanut oil in wok. Add eggplant and stir-fry over high heat until coated and slightly browned.

Add garlic, ginger, and green onions and mix well.

Add sauce ingredients. Cook over high heat 3 minutes. Reduce heat, cover, and cook 10 to 15 minutes or until eggplant is tender. Add salt to taste.

Put on platter and drizzle with sesame oil or toasted sesame seeds, if desired. Serve immediately, cool to room temperature for serving, or chill and serve cold.

Advance preparation: If dish is to be served cold or at room temperature, it may be prepared up to 1 day ahead and kept in refrigerator. Remove from refrigerator at least 1/2 hour before serving.

Serves: 6

Source: Adapted from "The Cuisine of California", Diane R. Worthington, 1983

Prepared by: Lena for the August 2016 meeting.