JAPANESE EGGPLANT IN SWEET AND SPICY GARLIC SAUCE
1-pound Chinese or Japanese eggplants
1 tablespoon salt
1 tablespoon rice wine vinegar
3 tablespoons peanut oil (or vegetable oil)
2 teaspoons fresh ginger root, peeled and minced
2 large garlic cloves, chopped
1 tablespoon soy sauce
¼-½ teaspoon chili sauce (depending on how hot you like it and how hot your sauce is!)
1 teaspoon sugar
1 tablespoon hoisin sauce
2 tablespoons water
3 scallions, chopped
3 cups cooked sushi rice, to package direcitons (optional)
Cut the eggplants in half lengthwise and then into 2-3″ pieces. Place them in a bowl and cover them with water. Put the salt and the vinegar in the bowl as well and stir until the salt is completely dissolved. Let sit for 30 minutes. Drain and pat the eggplant dry with paper towels.
While the eggplant soaks, prepare the rest of your ingredients. This stir fry come together very quickly over high heat!
Heat the oil over medium high heat in a wok or large deep skillet. When the oil is hot, add the ginger and garlic to the pan and cook for one minute, stirring. Add the eggplant and cook for another minute, still stirring and tossing constantly. Add the soy, chili sauce, sugar, hoisin, and water. Continue stirring and tossing the eggplant for 4-5 minutes until the eggplant is very soft and silky in texture. Add the scallions and cook for 30 seconds more, tossing.
Garnish with more scallions and serve immediately over sushi rice as a meal (or just as-is as a delicious side).