Chinese Eggplant

This is my simple version of chinese eggplant. Asian eggplant is a long thin eggplant and creates amazing meals. It is full of umami and flavor. I serve it on jasmine rice cooked with ginger strips, black pepper corn, and a dried chili or two. Add fresh cucumbers as a garnish and you will feel like you just ordered the dish from your favorite Chinese takeout. It is that good.

This recipe serves 4 and fills the room with wonderful aromas.

Start by making the sauce and cutting the eggplant. Gather the ingredients and get to work.

For the sauce, whisk:

• 3/4 cup low-sodium chicken broth

• 3/4 cup low-sodium soy sauce

• 2 tablespoons rice wine vinegar

• 2 tablespoons minced garlic (or fermented garlic)

• 2 tablespoons finely grated ginger (use a microplane grater if you have it)

• 1 tablespoon brown sugar

• 2 teaspoons toasted sesame oil

• 1/2 teaspoon red pepper flakes

• 2 tablespoons white sesame seeds, toasted

• 1/4 cup thinly sliced fresh mint

For the eggplant, cut:

• 2 pounds Asian eggplant cut into 4 by 1 inch sticks (do not peel)

• 4 tablespoons peanut, avocado, or other high heat oil (canola works)

• 1/4 cup minced scallions

For serving

• 1 English cucumber, pealed, cut lengthwise, seeded, and sliced into 1/4 moons

• 2 cups jasmine rice (add a 1/2-inch piece of ginger peeled and thinly sliced, 1 teaspoon of black peppercorns, and half a dried red chili with each cup of rice, and 1 1/2 cups of water for cooking)

• Extra toasted sesame seeds

• Chili crisp or chili oil (available at asian grocery stores)

Prepare the rice. Rinse 2 cups of jasmine rice under cold water for 3 minutes in a colander. Shake off the excess water. Add 1 teaspoon of peanut oil to a sauce pot and heat for 30 seconds before adding the rinsed rice. Add the rice and stir to coat with oil for 1 minute. Add 3 cups of cold water, 1/2 teaspoon salt, ginger, peppercorn, and chili. Bring the rice to a boil and reduce heat to a low simmer. Cover the pot and cook for 12 minutes. Remove the pot from the heat and let stand covered for 10 more minutes before using a fork to flake the grains. Cover and let stand until you are ready to serve the meal .

For the sauce, whisk together all the ingredients in a small bowl. Set aside.

Heat 2 tablespoons of oil over medium-high heat in a non-stick skillet or wok until hot. Add half the eggplant and cook until browned and tender (limp), about 4-5 minutes per batch. Transfer to a bowl and repeat with the rest of the eggplant and the other two tablespoons of oil.

Return all the eggplant to the wok (skillet) over medium-high heat. Add the sauce and cook, tossing to coat the eggplant, for 2 minutes. Stir in the scallions and toss to combine.

Serve the eggplant on rice with cucumbers and a sprinkle of toasted sesame seeds. Drizzle with a bit of chili crisp or chili oil.

Enjoy!