Tuesday, September 01, 2009

Sauteed Asian-style Baby Eggplants

Sautéed Asian-style Baby Eggplants
From Ted Hutton at the Halifax Market

Printable Recipe

Serves 3-4
Prep time: 5 minutes
Total Cooking time: 4-6 minutes

1 tbsp olive oil
1 pint (small basket from the market) baby eggplants, sliced length-wise with the tops removed
1 large clove of garlic, finely chopped
1” piece of fresh ginger root, peeled and finely chopped
pinch or 2 of red chili pepper flakes (optional )
Splash of Chinese rice wine ( I used Shaoxing)
Splash of rice vinegar
Splash of soy sauce

Chopped fresh cilantro for garnish

1. In a non stick skillet, heat the oil over medium high heat. Sauté the eggplant, cut side down until it starts to turn golden. (about 2-3 minutes)

2. Add the garlic & ginger and cook for another minute or until you get a whiff of the aroma. Splash a little of the rice wine, rice vinegar and soy sauce, toss and let most of the sauce evaporate (2-3 minutes, max)

3. Sprinkle with chopped cilantro and serve

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