Cold Barbecued Chinese Eggplant

• 1/4 cup peanut oil
• 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces
• 2 tablespoons grated ginger
• 4 cloves garlic, peeled and minced
• 3 tablespoons hot bean paste
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon brown vinegar
• 1 tablespoon sesame oil
• 8 scallions, trimmed and minced

1. Heat the oil in a wok or cast-iron skillet over medium heat until hot.
2. Add eggplant and, stirring constantly, cook until soft, about 5 minutes.
3. Remove the skillet from the heat.
4. Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil.
5. Set the eggplant aside.
6. Return the skillet to medium heat.
7. Add the ginger, garlic and bean paste.
8. Stir and cook for one minute.
9. Stir in the broth, soy sauce and sugar.
10. Bring the liquid to a boil.
11. Add the eggplant and cook for 3 minutes, stirring constantly.
12. Stir in the vinegar and sesame oil.
13. Put the eggplant in a large bowl.
14. Set aside to cool.
15. Garnish with minced scallion and serve.

peanut oil, eggplants, ginger, garlic, hot bean paste, chicken broth, soy sauce, sugar, brown vinegar, sesame oil, scallions

Taken from cooking.nytimes.com/recipes/3900 (may not work)