Not Yo' Mama'S Celery Stix*: Szechuan Celery And Eggplant

• Braise celery stix
• 4 ounces peeled celery ribs,from the narrow, top, end,1/2- 3/4" wide, and cut into 8 4" long pieces
• 1 tablespoon minced peeled ginger
• 2 teaspoons szechuan peppercorns
• 1/2 teaspoon cayenne or chili pepper flakes
• 2 star anise, broken up
• 1/4 cup chinese soy sauce
• 1 tablespoon packed dark brown sugar
• 1 big pinch kosher salt
• 1/2 cup dry cocktail sherry
• 2 teaspoons sesame oil (Maruhon preferred)
• Barbara Tropp's Spicy Eggplant filling; Assembly
• 1 pound eggplant, firm and shiny
• 1/8 cup canola oil
• 1 tablespoon minced ginger
• 3 tablespoons minced scallion, white and green parts
• 3/4 teaspoon red pepper flakes*
• 1 tablespoon minced garlic
• 1/8 cup Chinese soy sauce
• 1 tablespoon rice wine vinegar
• 1/8 cup packed brown sugar
• 2 teaspoons sesame oil (Maruhon preferred)
• optional butter lettuce
• white toasted sesame seeds

1. In a small bowl, combine ginger through star anise; in second bowl combine soy sauce through sherry. Heat small wok or heavy skillet over highest heat til almost smoking. Add oil, heat a few seconds til smoking, quickly add ginger mixture for 30 seconds, stirring. Quickly add soy mixture and stir to dissolve sugar. Bring to boil, add celery and stir well. Turn down to simmer for only 4 minutes, stirring the celery a few times -to cover all the surfaces with the braising liquid. Remove from the heat.Add the sesame oil. Leave the celery to marinade for an hour occasionally spooning marinade over. This can be done a few days in advance.
2. Lay eggplant on a cookie sheet with sides. With a skewer, poke several times over the top. Bake at 475 degrees F til eggplant collapses when top is pressed. Remove from oven and cool. Cut in half lengthwise, scrape filling away from skin.Chop up; should be like a rough puree.
3. In a small bowl, combine ginger through garlic. In another small bowl, combine soy sauce through hot water.
4. Over highest heat, heat a small wok til almost smoking. Add oil ,swirl to coat bottom and wait til oil is almost smoking. Add ginger mixture, reduce heat to medium, stir for a minute til fragrant. Stir soy mixture, add to pan and dissolve sugar. When begins to simmer, add eggplant. Return heat to high and stir til eggplant is well mixed and heated through.
5. Turn off heat and add sugar or soy as needed. Let cool. This can be done a few days in advance.
6. Note:*Korean chile flakes are particularly good because they have no seeds
7. Assembly:rnIf you want to serve this as finger food, dry the celery sticks with a paper towel. Fill with eggplant, sprinkle with white toasted sesame seeds . Serve on a bed of butter lettuce that will keep them from rolling.
8. If you want to serve this as part of a plated meal, place the celery sticks on a plated bed of butter lettuce and fill each stick with eggplant.Sprinkle with white toasted sesame seeds.

celery stix, celery, peeled ginger, szechuan peppercorns, cayenne, anise, soy sauce, brown sugar, kosher salt, cocktail sherry, sesame oil, shiny, canola oil, ginger, scallion, red pepper, garlic, soy sauce, rice wine vinegar, brown sugar, sesame oil, butter lettuce, white toasted sesame seeds

Taken from food52.com/recipes/16591-not-yo-mama-s-celery-stix-szechuan-celery-and-eggplant (may not work)