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serving of hunan style eggplant

Eggplant in Hunan Style

Dawn Dobie
Spicy vegetarian eggplant stir-fry
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the garnish

  • 1 tablespoon sesame seeds

For the eggplant

  • 1 1½ pound eggplant cut into 1 inch cubes (unpeeled)
  • 1 ½ tablespoon vegetable oil
  • ¼ cup. water
  • salt and freshly ground black pepper

For the stir-fry

  • 1½ tablespoons vegetable oil
  • 3 garlic cloves minced
  • 1 ½ teaspoon finely minced fresh ginger
  • 1 tablespoon Sriracha sauce or chili paste with garlic or to taste
  • ½ cup low-sodium chicken stock*
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped green onions green and white parts included
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped fresh cilantro

Instructions
 

For the garnish

  • Using a small skillet over medium low heat, dry roast the sesame seeds until they reach a light golden brown color. Remove from heat to a small dish and reserve.

For the eggplant

  • Preheat oven to 400 degrees. Toss the cubed eggplant with 1½ tablespoons vegetable oil to coat pieces well. Season with salt and black pepper to taste.
  • Place in baking dish that is just large enough to hold the pieces, add water, cover with foil, and bake for 40 minutes.
  • Remove from oven and allow to cool. This can be done several hours ahead of time.

For the stir-fry

  • Mix together chicken stock, Sriracha, soy sauce, and sugar in small bowl. Set aside.
  • Heat 1½ tablespoons of oil in large skillet or wok over medium-high heat. Add minced garlic and ginger and cook for 15 seconds, being careful not to overcook and burn.
  • Add chicken stock mixture and stir well. Bring to a boil.
  • Add vinegar and eggplant. Cook for about 1-2 minutes, allowing eggplant to absorb some of liquid.
  • Add green onions. Toss for an additional minute.
  • Remove from heat. Garnish with toasted sesame seeds and chopped cilantro. Serve hot.

Notes

*To make a vegetarian version of the dish, substitute vegetable broth for the chicken broth.
The eggplant cubes can be baked up to two days ahead of time. Cool, cover, and refrigerate until ready to use.  Return to room temperature before cooking with sauce.
We served the eggplant over brown rice; white rice would work equally well. If you use a soy sauce that does not have gluten in it, this recipe is gluten-free.
Adapted from Jinx and Jefferson Morgan, Bon Appétit (Jan. 1986)