Dinner Tonight: Fish Fragrant Eggplant Recipe

• 2 medium eggplants, quartered, and chopped into 1-inch chunks
• 4 tablespoons canola oil
• 1 1/2 tablespoons chili bean paste (
• )
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon garlic, chopped
• 2/3 cups water
• 1 1/2 teaspoons sugar
• 1 teaspoon light soy sauce
• 2 teaspoons black vinegar
• 4 scallions, ends trimmed, and the rest chopped
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 teaspoon sesame oil

1. Pour the canola oil into a work or skillet set over high heat. Dump in the eggplants a stir-fry until soft and almost cooked, about 5 minutes. Remove the eggplants and set aside in a bowl.
2. Add another tablespoon of canola oil. When hot, add the chili bean paste. Cook for 20 seconds, and then add the ginger and garlic. Cook for 30 seconds. Pour in the water, sugar, and sauce. When it comes to a simmer, add the eggplant back in. Cook for a few minutes, until the eggplant has soaked in the sauce and is completely cooked.
3. Add the vinegar, scallions, and salt to taste. Cook for a minute, then pour in the cornstarch mixture. Stir until it is thickened.
4. Serve with a drizzle of sesame oil and more salt to taste.

eggplants, canola oil, chili bean paste, fresh ginger, garlic, water, sugar, soy sauce, black vinegar, scallions, cornstarch, sesame oil

Taken from www.seriouseats.com/recipes/2010/04/fish-fragrant-eggplant-recipe-fuchsia-dunlop.html (may not work)