How to Cook Eggplant





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Published on Jul 19, 2012

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Szechwan Eggplant

Yield: 2 servings as a main course; 4 to 6 servings as a side dish

Active time: 25 minutes

Start to finish: 25 minutes

For the sauce:

3 tablespoons dark soy sauce
1 tablespoon mirin
2 teaspoons sambal (chili paste)
2 tablespoons hoisin sauce

2 pounds eggplant, peeled and cubed
1 tablespoon olive oil
2 Tablespoons grapeseed oil
2 cloves garlic, chopped
2 teaspoons ginger, freshly grated
2 whole green onions, minced
1 tablespoon toasted sesame seeds

Combine sauce ingredients in a small mixing bowl. Set aside.

Drizzle eggplant with olive oil and bake eggplant in 350 degree oven for about 20 minutes or until fork tender.

Heat a large sauté pan or wok over a high flame and add grapeseed oil. Sauté garlic, ginger and green onions until soft, about 45 seconds.

Add eggplant and sauté until heated through, about 1 minute.

Add sauce and cook until thickened slightly, 1 to 2 minutes.

Sprinkle with sesame seeds, and serve hot or at room temperature.


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