Garlic Eggplant

Garlic Eggplant is one of my staple Chinese dishes. I order it when I try new Chinese take out joints and my family makes it often for dinner. I love the texture, the rich flavors, and the versatility - this dish can be made with or without meat for the vegetarians.

I prefer using Chinese eggplant, which is long, narrow, and has less seeds. The narrow shape helps the eggplant hold its texture better in the dish. When you chop the eggplant, slice in half lengthwise, then make half moon shapes. Or, "roll cut" to get wedges. You can substitute for Italian eggplant, which is your typical bulb shaped kind, which you would cube instead. Today I also added a zucchini because I had an extra guest coming and I had to beef up my dish in a snap!

Now, when you order it at a restaurant, they flash fry the eggplant first, then top it with sauce. This helps the eggplant retain its shape and bright purple color - bit obviously adds extra oil. My version is more of a vegetable stew, rather than a stir fry, so the ingredients all mush together. Its the looks vs calories debate. I choose to top with fresh herbs and plate creatively in lieu of frying.

Garlic Eggplant
Serves 4

3 Chinese eggplant, chopped into 1-1.5 inch wedges/semi circles
1 red pepper, chopped into 1 inch squares
2 plum tomatoes, diced
7 cloves garlic, chopped fine
4 thin coins ginger
1 pound ground pork (optional)
1 tsp tomato paste
1 large pinch red pepper flakes
4 tablespoons soy sauce
2 tablespoons sugar (brown or white is fine)
1.5 tsp cornstarch (mix with water to make a slurry)
1 tablespoon oyster or hoisin sauce (optional. I substituted saamjang and more sugar today)
3 scallions, sliced fine
3 sprigs cilantro (optional)
Salt, pepper and cayenne to taste

1. Prep all ingredients as specified
2. Heat 1 tablespoon oil in a saute pan or wok.
3. Saute the ginger, then garlic in the pan. Add the tomato paste and red chili flakes and the pork, if you're using it.
4. When the pork is mostly cooked, add the soy sauce, eggplant, red pepper, and tomatoes. If the pan is really dry when you add the eggplant, add 1/4 cup of water or cooking wine to help the eggplant start cooking. Cover.
5. Stir the eggplant ever 3-5 minutes. Add a teaspoon of salt (to taste). The eggplant will start to let out a lot of water and soften. Make a well in the pan and add the sugar and oyster sauce. Stir well to incorporate.
6. When the eggplant is thoroughly cooked (it should be mushy!) add the whites of the scallion. Create another well in the pan and stir in the cornstarch slurry a teaspoon at a time. Continue to add the slurry to "wet" spots in the pan until you achieve your desired sauciness.
7. Serve over rice and top with scallion greens and cilantro.