Eggplant with Garlic & Chili Oil

September in Vermont is a good time for eggplant, especially if you go to farmer's markets. I've been working to perfect this spicy, silken eggplant recipe. It uses the szechuan chili oil that I always have waiting in the fridge. Since nobody else in my household likes eggplant, I get this dish all to myself.

 

Ingredients

2-3 Asian eggplants (the skinny kind)

2 tsp szechuan chili oil (don't have this? try heating up plain oil and adding red pepper flakes while hot)

1/3 cup chicken broth or made-up bouillon

1 tsp mirin

1 tsp sugar

2 tsp soy sauce

1 T vegetable oil 

4 cloves garlic, pressed

1 tsp-Tbsp ginger, chopped

1 green onion, chopped

 

 

Assembly

1. Boil pot of water. Cut eggplants in half lengthwise, then into diagonal chunks about 3/4 inch thick. When water boils, put pieces in water for 2 minutes. Strain out and place on paper towels. They can dry/cool as much as needed.
   
2. Make sauce by combining chili oil, broth, mirin, sugar, and soy sauce. Set aside.
   
3. When ready to cook, heat cast iron skillet to hot. Put in 1 Tbsp vegetable oil. Throw in garlic & ginger. Stir together to heat through. Then pour in sauce and let that just heat through.
   
4. Add eggplant. Stir to coat. Then cover and simmer for about 10 minutes, stirring occasionally.
5. When done, some eggplant will be brown/caramelized and some will start to fall apart. The sauce should mostly be soaked in leaving a glaze of garlic-chili chunks. 
6. Add green onion and stir together. Serve!

 

 

So how do you feel about eggplant--love it? hate it? meh? I used to detest eggplant but I worked on acquiring the taste in my 20s. Now I like SOME eggplant dishes, and this is definitely one of them.