Braised Eggplant, Beijing Style
9 ounces eggplant
Peel the eggplant and cut into slices about 1/2 inch thick.Score the slices on one side about 1/8 inch deep and cut into 1 1/4 inch strips.
1 cup vegetable oil for deep-frying
1 tablespoon light soy sauce
1/2 teaspoon spring onions,chopped
1/2 teaspoon salt
1/2 teaspoon fresh ginger,chopped
2 tablespoons cornstarch dissolved in 2 tablespoons water
2 cloves garlic,peeled and crushed
1 teaspoon sesame oil
Heat the oil in a wok to 400°F, or until a piece of spring onion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the aubergine and deep-fry until brown. Remove and drain well.
Blend the soy sauce, salt, spring onions,ginger, the cornflour and water mixture and 5 additional teaspoons of water into a sauce.
Pour all but about 2 teaspoons of the oil from the work. Heat over a high heat, until the oil surface ripples. Add the garlic and stir-fry until fragrant, then add the eggplant strips and the sauce. Bring to a boil and cook, stirring, until the sauce thickens.Spinkle with the sesame oil, remove,and serve.
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