Ingredients: 1 tablespoon garlic, finely minced 3 tablespoons soy sauce 1 tablespoon unseasoned Japanese rice vinegar 1 tablespoon ginger, finely minced 1/2 teaspoon sesame oil 1/4 cup red chile flakes 2 tablespoons peanut oil 1/4 cup thinly cut green and white scallion rings 3 tablespoons packed light brown sugar 1 tablespoon hot water scallion greens, sliced thin, for garnish 1 eggplant, large
Directions:1. Bake eggplant in the middle of a preheated 475? F oven until it gives easily when pressed, 20-40 minutes depending on size. For even cooking, turn it over midway through baking. Remove to a plate and slit lengthwise to cool. 2. Discard the peel. Cut the flesh into cubes and purйe in a food processor along with any baking juices. Combine aromatics (garlic, ginger, scallion rings, and chile flakes) in a dish. Combine soy sauce, sugar, rice vinegar, and hot water in a bowl. 3. Heat a wok or heavy skillet over high heat until a bead of water evaporates on contact. Reduce heat to medium, then add peanut oil; swirl to glaze the pan. When oil is hot, add aromatic herbs. Stir gently until fully fragrant, about 30 seconds, adding more oil if needed. Stir together bowl of liquids; add to pan; stir to blend. Bring mixture to a simmer. Scrape eggplant into pan; stir well to combine. 4. Remove from heat. Stir in sesame oil. 5. Serve hot, tepid, or at room temperature, garnished with a sprinkling of scallion. Leftovers keep nicely in the refrigerator for up to a week. |