Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Sharon Badian, AT&T - GBCS Labs, Denver
seb1@bighorn.dr.att.comFragrant EggplantIngredients (use vegan versions): 1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 teaspoon crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts
Directions:1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, vegan sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
5. Combine 2 tbl sherry with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. Makes for servings.
Radically adapted from Ethnic Cuisine by Elisabeth Rozin
Excellent and easy recipe. Large eggplants should be peeled as the skin is tough. Also good with less heat for the more delicate relatives.
Archived comment by: b.A.
Excellent recipe; I used Shao Xing Chinese vegan cooking wine instead of sherry, howe'ver. Great flavor and the texture is, I think, the fishy part of the dish. I cannot wait to make this again -- so I shall, probably on Wednesday night! (First made on a Sunday.)
Archived comment by: mark
A good, light dish -- nice blend of tanginess, sweetness, and spiciness. Its great to see an eggplant recipe that doesn't use any oils or fats (and still tastes so good)! Thanks.
Archived comment by: veg4life
Good dish, but definitely too much crushed red pepper for me. 1 tsp really overpowers the other flavors. I would use 1/4 tsp instead to start, then work up to more if you want it spicier.
Archived comment by: skonzen
I added all the ingredients for the sauce together at the same time, including the cornstarch. I also didn't have any sherry so I sauteed the ginger and red pepper flakes with red balsamic vinegar. Excellent dish - absolutely delicious!
Archived comment by: tiannaMulan
