Chinesed Eggplant in Hot Garlic Sauce.

This dish bursts with flavors from a combination of sweet, spicy, and savory flavours, followed by the refreshing crunch of fresh water chestnuts and scallions. A great eggplant chinese recipe.

Total Time Of Preparation : 30 mins.

Yields : 4 to 6.

Ingredients :

4 -6 eggplants (eggplants should be long and slender)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (4-6 cloves)
1 tablespoon hot bean paste (available from groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

Method of Cooking :

1: Cut eggplant 1/2-inch wide by 2-inch long strips.
2: Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
3: When browned and soft, remove from pan about
5 minutes.
4: Then repeat with rest of eggplant or sautee in 2 pans.
5: On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
6: Add water chestnuts.
7: Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
8: If sauce is too thin, thicken with 1t corn starch mixed with 2tablespoon of water.
9: Fold sesame oil.
10: Top with green onions and sesame seeds.
11: Serve hot or cold with white rice.