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Eggplant in Garlic Sauce




Source of Recipe


By Rhonda Parkinson


List of Ingredients




2 medium Chinese eggplant (about 10 - 11 ounces total)
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green onion (spring onion, scallion) white and green parts, finely chopped

Sauce:

1 1/2 TBSP (4 1/2 tsp) dark soy sauce (be sure to use only gf)
1 1/2 TBSP (4 1/2 tsp) light soy sauce (be sure to use only gf)
1 TBSP Chinese red rice vinegar, balsamic vinegar or red wine vinegar
1 TBSP Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1/3 cup gf chicken broth

Other:

3 – 4 TBSP ground chicken (no more than 1/4 cup)
Black pepper, pinch
1/4 tsp cornstarch (tapioca or arrowroot may also be used)
1 TBSP vegetable or peanut oil for stir-frying
1 TBSP chili garlic sauce
1 tsp cornstarch mixed with 1 TBSP water (tapioca or arrowroot may also be used)


Recipe



Cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters.

Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4-inch thick.

Cook the eggplant in boiling water for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels. Be sure the eggplant is drained thoroughly.

Alternate cooking methods: Instead of boiling the eggplant, you can stir-fry it before combining with the chicken and other ingredients.

To stir-fry the eggplant, heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 – 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels.

Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the dark and light soy sauces, vinegar, rice wine or dry sherry, sugar and chicken broth. Set aside.

In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds extra flavor and a small amount of cornstarch helps keep the ground pork from sticking to the pan).

Heat the wok and add 1 tablespoon oil on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce.

Stir-fry until the chicken turns white and is nearly cooked (about 1 minute), using a spatula to break it into small pieces.

Add the eggplant into the pan. Stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring.

Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender.

Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.

Note: This last step is optional. If you want, instead of adding the cornstarch slurry, you can finish off the dish by removing it from the heat and stirring in 1/2 teaspoon of Asian sesame oil.

This spicy dish goes very nicely with plain cooked brown rice or white rice. Feel free to enhance the presentation by garnishing the dish with chopped chives, a few sprigs of cilantro or parsley, or toasted sesame seeds.