Chinese: Braised Eggplant

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 4 servings)

Ingredients:

• 2 eggplants (Japanese or Chinese varieties preferred)
• 2 tablespoon white vinegar
• 6 green onions, chopped (green and white parts separated)
• 2 tablespoons olive oil
• ½ cup “Garlic Ginger Sauce” (see master recipe)
• 2 tablespoon rice vinegar
• 2 teaspoon agave nectar
• Kitchen bouquet
• 2 tablespoons spicy chili crisp (or to taste)
• Toasted sesame seeds for garnish (optional)
• Cilantro leaves for garnish (optional)

Procedure:

1. Cut off the base of each eggplant, split into quarters vertically, then cut to bite-sized lengths
2. Add the white vinegar to a large bowl of water, add the eggplant pieces and let them sit in the vinegar water for 10 to 15 minutes; drain
3. Add eggplants to steamer (skin side down), steam for 5 to 7 minutes, or until soft
4. Arrange the steamed eggplant strips on a plate
5. In a small saucepan, saute white parts of the green onion briefly in olive oil (about 1-2 minutes); turn off heat
6. Stir in “Garlic Ginger Sauce,” rice vinegar, agave nectar, chili crisp
7. Add Kitchen bouquet for color
8. Pour sauce over the eggplant
9. Top with the remaining scallions
10. Garnish with toasted sesame seeds and cilantro leaves (if desired)