David's Recipe for Almost Szechuan Eggplant
Based on a recipe which someone said had some connection with Szechuan. But I didn't have Japanese eggplants, I forgot the garlic, I prefer olive oil.... You get the picture. Very easy.
Main Course, Sichuanese-American
- 3 medium eggplants
- 2 quarts water for soaking the eggplant
- 1 coffee spoon salt
- 1/4 cup olive oil
- 2 soup spoons Demerara sugar
- 1 soup spoon molasses
- 1 soup spoon vinegar
- 1 medium onion
- Chilies to taste, finely minced
- 1 inch of fresh ginger, finely minced
- 1 cup boiling water
- 1 soup spoon cornstarch
- 3 soup spoons cold water for suspending the cornstarch
- 2 soup spoons soy sauce
- Mix the salt into the 2 quarts of water.
- Remove the two ends from the eggplants.
- Without peeling, cut the eggplant lengthwise into finger-sized pieces and put them in the salt water to soak for at least a few minutes.
- Slice the onions lengthwise, then slice them again lengthwise at right angles to the first cuts.
- Drain the eggplant.
- Saute the eggplant over a high flame, stirring occasionally, until the pieces are limp and are beginning to brown very slightly. This will take about 15 minutes. Set aside.
- Saute the onion for a few minutes, until it loses most of its opacity. Add to the eggplant.
- Mix the sugar, molasses, and vinegar into the eggplant and onion.
- Saute the chilies, and ginger for a minute. Mix in the eggplant and onion mixture.
- Add the boiling water. Cook for a minute.
- Mix the cornstarch into the cold water, then stir this suspension into the boiling eggplant mixture. Lower the flame and simmer for 5 minutes.
- Stir in the soy sauce.
- Serve with rice.