Szechuan Style Eggplant

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The food processor makes for easy prep in this version of szechuan-style eggplant. Originally from a september 1983 issue of bon apetit.

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Steps

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Toss eggplant in colander with salt.

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Let stand 30 minutes.

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Rinse off salt and pat eggplant dry with paper towels.

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Set aside.

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Place green onion in work bowl of food processor with steel knife.

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With machine running , drop ginger and garlic through feed tube and mince finely.

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Combine peanut oil , 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.

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Add green onion mixture and stir fry until fragrant , about 1 minute.

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Add eggplant and toss to coat with oil.

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Reduce heat to medium , cover and cook until eggplant softens , shaking wok occasionally to prevent sticking , 8 minutes.

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Meanwhile , blend sherry , vinegar , sugar , soy sauce and chili paste in work bowl 3 seconds.

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Add sherry mixture to wok and stir 2 minutes.

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Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.

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Stir until sauce is glossy , about 15 more seconds.

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Serve immediately.

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Ingredients

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eggplants, salt, green onions, fresh ginger, garlic cloves, peanut oil, sesame oil, dried red pepper flakes, dry sherry, white wine vinegar, sugar, soy sauce, chili paste with garlic, cornstarch