Feeds: 4
Ingredients:
3-4 large Japanese eggplants (skinny + light purple)
3 tbsp cooking oil
.5 tsp sesame oil
2 tsp fresh ginger, peeled and minced
2 tbsp chili oil
4 tbsp chinese-style chili sauce*
2 tbsp tahini**
1 tsp sesame seeds
2-3 tsp soy sauce
.5 tsp salt
2 tsp white sugar
1 tbsp green chili, finely chopped
1 tbsp garlic, minced
1 green onion, finely chopped
2 tbsp fermented black bean, rinsed and drained (add this if you are not using a chili sauce that already has this in it)
* If you are not lucky enough to have a dad who stocks your pantry with amazing Chinese chili sauce, you can buy a jar of the laoganma brand chili sauce that is sold in every Chinese grocery store and probably served in most Chinese restaurants. You can apparently also buy these at Walmart and on Amazon but I can't confirm if this is true. There are a few flavour variations. For this dish, I recommend the chili sauce with Black Bean flavour. Do not substitute sriracha or garlic chili sauce. It will not taste the same. Use 2 tbsp chili oil and 1 tbsp red chili flakes if you need a substitute. If you do this, do not also add the fresh green chili unless you can really withstand heat in your food!
** If you can find Chinese sesame paste that's best. Otherwise, tahini works fine. I have also used smooth peanut butter in a pinch and that is different but also nice in this dish.
Instructions:
1. Cut eggplant into approx 3 inch segments and then cut into quarters so they are about the size of a pinky finger.
2. Arrange eggplant in steamer tray and steam for approx. 10min or until eggplant is tender but outside is still purple.
3. Heat up cooking oil + sesame oil in medium sized sauce pan.
4. Once oil is heated (30s or so) add sesame seeds and fresh ginger and let cook 15-20s until sesame starts to turn golden. They will sizzle and pop so be careful.
5. Stir in chili oil, sesame paste/tahini, soy sauce, salt, and sugar until well combined.
6. Turn off heat and add green chili, garlic, half of the green onions, chili sauce and fermented black beans
7. Pour half of the sauce over cooked eggplant pieces and give light stir to coat. Adjust for saltiness if needed by pouring in more sauce as desired. Garnish with rest of green onions and serve on rice.
