Alone in the Kitchen with an Eggplant 7699

Ranee Mueller Here's a recipe for Sichuan-style spicy eggplant but I don't know if you want to use it for all four eggplants, if you mean the big fat kind. That's a lot of eggplant! At any rate, in this one you can omit the pork if you want vegetarian, and you can subsbreastute red wine vinegar for the Chinese black vinegar. But then put the black vinegar on your shopping list for next time because it's really good stuff. -aem

1 pound eggplant (about 1 American or 3 Asian eggplants) 1-4 pound ground pork

Marinade: 1 teaspoon soy sauce Pepper, to taste Pinch of cornstarch

Other: 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 green onion, sliced diagonally, about 1" sections 4 tablespoons oil for stir-frying, or as needed 1 tablespoon hot bean sauce 2 teaspoons Chinese black vinegar (Chinkiang) 1 teaspoon soy sauce 1 teaspoon granulated sugar

PREPARATION:

If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes. can skip this step

Marinate the ground pork, if using, in the soy sauce, pepper and cornstarch for 15 minutes.

Cut the eggplant into pieces approximately 1 inch long and 1-2-inch thick (do not peel).

Heat the wok over high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through.

Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve.