Spicy Chinese Eggplant (Aubergine)

• Spicy Eggplant Stir-Fry
• 5 Japanese eggplants (about 2 pounds)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 small onion, sliced
• Eggplant Sauce
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice wine or 1 tablespoon dry white vermouth
• 1 tablespoon rice vinegar
• 1 teaspoon Asian chili sauce
• 2 green onions, thinly, sliced
• 1/2 sweet red pepper, diced

1. Trim off eggplant stems.
2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
4. Sprinkle with salt; let stand for 1 hour.
5. Pat dry.
6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
7. Add eggplant; stir-fry for 5 minutes.
8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
9. Sprinkle with green onions and red pepper.

fry, eggplants, salt, vegetable oil, garlic, onion, eggplant sauce, soy sauce, sesame oil, rice wine, rice vinegar, asian chili sauce, green onions, sweet red pepper

Taken from www.food.com/recipe/spicy-chinese-eggplant-aubergine-86831 (may not work)