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
  1. Mix the salt into the 2 quarts of water.
  2. Remove the two ends from the eggplants.
  3. 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.
  4. Slice the onions lengthwise, then slice them again lengthwise at right angles to the first cuts.
  5. Drain the eggplant.
  6. 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.
  7. Saute the onion for a few minutes, until it loses most of its opacity. Add to the eggplant.
  8. Mix the sugar, molasses, and vinegar into the eggplant and onion.
  9. Saute the chilies, and ginger for a minute. Mix in the eggplant and onion mixture.
  10. Add the boiling water. Cook for a minute.
  11. Mix the cornstarch into the cold water, then stir this suspension into the boiling eggplant mixture. Lower the flame and simmer for 5 minutes.
  12. Stir in the soy sauce.
  13. Serve with rice.




 
  
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