This is one of my favorite ways of making eggplant (apart from the usual Italian versions), & I make it frequently when I have eggplants ripening in the garden. To make this a purely vegetarian dish, just omit the meat, which is more of a flavoring agent than an major ingredient.
Braised Eggplant, Szechuan Style
(Adapted from Madame Chu’s Chinese Cooking School by Grace Zia Chu
Ingredients:
1 large eggplant, or several small oriental-type eggplants
2 tablespoons of fermented black beans, soaked in warm water to cover for 20 minutes
1 tablespoon hot Asian chili paste/sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon fresh ginger, minced
4 cloves of garlic, minced
1/4-1/2 pound ground meat (beef, pork, chicken, or turkey)
Vegetable oil
Water
Wok or large skillet with a cover
White, brown, or Jasmine rice for serving
Preparation:
Slice eggplant, unpeeled, into approximately 1-1/2” thick slices, then cut the slices into quarters. Make 2 cuts not quite all the way through on each quarter. This will allow the eggplant pieces to cook quickly & evenly, as well as help them to absorb more of the sauce.
Drain the soaked fermented black beans & mash with the minced garlic to a rough paste. Add the chili paste, sugar, soy sauce, & ¼ cup cold water. Stir.
Cooking Procedure:
Heat a few tablespoons of oil in a wok or large skillet until hot, but not smoking. Add ground meat & stir fry for about 2 minutes. Add minced ginger & continue stir frying for another minute. Add eggplant pieces & continue stir frying for another 5 minutes. Add in the sauce mixture & stir thoroughly until well mixed. Sprinkle 3-4 tablespoons of water over all, turn the heat down to low/medium low, cover, & allow to cook for another 5 minutes or until the eggplant pieces are tender to your preference. Serve hot over rice.
