CHINESE EGGPLANT SZECHWAN STYLE

CHINESE EGGPLANT SZECHWAN STYLE image

Yield 4

Number Of Ingredients 11

2 small Chinese Eggplants
1 teaspoon salt
3 dried red chilies
Grapeseed oil, for frying
4 garlic cloves, finely chopped
1/2 inch piece of fresh ginger root, finely chopped
4 scallions, cut into 1 inch lengths and separating the white part
1 tablespoon rice vinegar
1 tablespoon Gluten Free Soy Sauce
1 teaspoon sugar
1 teaspoon sesame oil

Steps:

Trim the eggplant and cut into strips about 1 1/2 inches wide by 3 inches. Place the eggplant strips in a colander and sprinkle with salt. Set aside for 30 minutes to drain the bitterness from the eggplant. Then rinse under cold water and pat dry with a paper towel. Meanwhile soak the chilies in warm water for 15 minutes. Drain, then cut each chile into four pieces, discarding the seeds. Pour a thin layer of oil into the skillet under medium high heat. Once sizzling, saute the eggplant until golden brown. Drain on paper towels. With the left over oil in the skillet, add the garlic, ginger and white scallion parts. Saute for 30 seconds or until fragrant, and then add the eggplant and toss the rice vinegar, soy sauce and sugar. Stir fry for 2 minutes to blend in all flavors. Drizzle the sesame oil and green scallion parts. Serve immediately with rice or noodles.