One of my co-workers has a very plentiful garden. Our office is extremely lucky, in that she often brings the bounty in to share with the rest of us. She brings in eggplants, all sorts of peppers, heirloom tomatoes, grape tomatoes, and zucchinis. This past week, there was a large basket full of eggplant that I could not pass up. I definitely took a couple home with me.
We've had a number of Italian inspired eggplant recipes lately, so I wanted to do something a little bit different. This recipe definitely jumped out at me, and I was curious to try it. It's actually meant to be made with Chinese eggplant, but it still tasted delicious with just regular eggplant. I loved the sweet and spicy combination of flavors, and was a cinch to throw together!
Sweet and Spicy Chinese-Style Eggplant
1 medium eggplant, peeled and cut into chunks (or 2 long Chinese eggplants)
1 teaspoon of salt
3 Tablespoons of soy sauce
2 Tablespoons of rice wine vinegar
2 Tablespoons of white sugar
2 teaspoons of corn starch
dash of red pepper flakes
1 Tablespoon of sesame oil
Directions: Place eggplant cubes in a large bowl, and sprinkle with the salt. Fill bowl with just enough water to cover the eggplant, and set aside for 30 minutes.
Meanwhile, whisk together soy sauce, rice wine vinegar, sugar, corn starch, and red pepper flakes.
Drain water from bowl with eggplant, and pat eggplant dry with paper towels. Heat the sesame oil in a large non-stick skillet or wok. Add eggplant, and cook over medium stirring occasionally until eggplant is mostly brown. Add sauce, stir to coat, and cook for another couple minutes. Serve immediately. Enjoy!
Adapted from allrecipes.com, original recipe here.
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