Eggplant in Spicy Garlic Sauce
Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavour to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.
- 3 medium Chinese eggplant, about 1 lb (500g)
- 3 Tbsp chili garlic sauce 45 mL
- 1 Tbsp sodium reduced soy sauce 15 mL
- 2 Tbsp Chinese red rice vinegar 30 mL
- 2 Tbsp Shao Hsing rice cooking wine or dry sherry 30 mL
- 1 Tbsp granulated sugar 15 mL
- 2/3 cup cold water 150 mL
- 7 Tbsp canola oil 105 mL
- 1/3 lb lean ground pork 151g
- 1/2 small cooking onion, finely chopped
- 2 Tbsp finely minced garlic 30 mL
- 2 Tbsp finely minced ginger 30 mL
- 1/2 cup chopped green onion 125 mL
- 1. Remove the stem and trim the ends from the eggplants. Cut unpeeled eggplants into 1/2-inch by 2 1/2-inch strips. In a small bowl mix together the garlic chili sauce, soy sauce, red vinegar, rice wine, sugar and water.
- 2. Heat a large 14-inch flat bottom wok or skillet over high heat until hot but not smoking. Add 3 Tbsp (45 mL) canola oil and half the eggplant, stirfry for 2 minutes or until some of the eggplant starts to brown and soften. Transfer to a warm plate and repeat with the remaining eggplant and 3 Tbsp (45 mL) of the oil, transferring to the plate with the first batch.
- 3. Add the remaining 1 Tbsp (15 mL) of canola oil and heat the wok to high. Add the pork, onion, garlic and ginger and stirfry about 1 minute or until golden and fragrant. Return the eggplant to the wok. Re-stir the chili sauce mixture and add to the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until the eggplant is just tender. Stir in green onions and serve.
6 servings as part of a multi-course dinner.
|Total Fat||22 g|
|Saturated Fat||3 g|
Eggplant with Apples, Fennel and Cumin
While pork and apples may seem like a steadfast couple, eggplant does a mean tango here, tapping pork out of the picture and weaving in exciting flavors with fennel, cumin and coriander. The spices breathe assertive aromas into the canola oil and add a vibrancy that will appeal to any palate you aim to please.
Moroccan Eggplant with Tomatoes
Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the sweating technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops.
Roasted Eggplant with Tomatoes and Fresh Basil
Roasting eggplant imparts a smoky, nutty flavor and a silky, smooth texture. This simple side dish is delicious served alone, as part of a salad, tossed with pasta or over French bread. Add a thick slice of fresh mozzarella for a protein-rich indulgence. Canola oil is ideal for roasting at high temperatures.