Braised Eggplant with Soy, Garlic, and Ginger

americastestkitchen.com

MaryJane Nuskey

subheading: Gather Your Ingredients:

1 ½ cups water

¼ cup Chinese rice wine or dry sherry

2 tablespoons soy sauce

4 teaspoons sugar

2 teaspoons Asian broad-bean chili paste

1 teaspoon cornstarch

2 (8- to 10-ounce) globe or Italian eggplants

1 tablespoon vegetable oil

1 garlic clove, minced

1 teaspoon grated fresh ginger

½ teaspoon toasted sesame oil

2 scallions, sliced thin on bias

View Nutritional Information

subheading: Key Equipment:

The Best Chef’s Knives for $75 or Less

12-Inch Nonstick Skillets

All-Purpose Whisks

subheading: Before You Begin:

* Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed. Chinese broad bean chili paste or sauce is also known as doubanjiang or, as the common brand Lee Kum Kee spells it, toban djan. This dish pairs nicely with rice and simply cooked chicken or pork, but you can omit the protein and serve it in larger portions as a vegetarian or vegan main course. note: Large globe and Italian eggplants disintegrate when braised, so do not substitute a single 1- to 1¼-pound eggplant here. You can substitute 1 to 1¼ pounds of long, slim Chinese or Japanese eggplants if they are available; cut them as directed. Chinese broad bean chili paste or sauce is also known as doubanjiang or, as the common brand Lee Kum Kee spells it, toban djan. This dish pairs nicely with rice and simply cooked chicken or pork, but you can omit the protein and serve it in larger portions as a vegetarian or vegan main course.

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