Braised Spicy Aubergines
Eggplants are one of my favorite vegetables. I love their color, taste and texture. Their subtle flavor is receptive to a good hot sauce, like that of western China. It is worth trying the small long thin Chinese eggplants for their sweet taste. However, this recipe also works perfectly with the great European variety.
INGREDIENTS
- 2 teaspoons of salt
- 3 garlic cloves, thinly sliced
- 2 medium aubergines / aubergines
- 2 spring onions, thinly sliced
- 2.5 cm / 1 ″ piece of ginger, finely diced
- ½-1 red chili or a pinch of chili flakes, depending on your tolerance
- about. 1 tablespoon of cornstarch
- 2 tablespoons of peanut oil (or other oil suitable for frying)
- sesame seeds, for garnish (optional)
SAUCE
- 4 teaspoons of rice vinegar
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of maple syrup
- 3 tbsp. / 45 ml tamari (for the gluten-free version) or soy sauce
- 2 teaspoons of cornstarch (dissolved in 2 tablespoons of water)
METHOD
First, cut the eggplants / aubergines into 3-4 thick slices, then each slice into quarters lengthwise.
OPTIONAL: Place the eggplant / aubergine pieces in a colander over a deep plate. Sprinkle generously with salt and set aside so that the salt evacuates the bitterness. After 45 minutes, wash off the salt and dry the eggplant with a kitchen towel.
Sprinkle the eggplant / eggplant pieces with a thin layer of cornstarch / cornstarch. You can use a small sieve for this (or a tea strainer) or a large ziplock bag although I prefer the former as it is more environmentally friendly. If you are using a bag, place the eggplant pieces and cornstarch in it. Close the zipper and shake the contents well to coat the eggplant.
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Once the oil has warmed, place the eggplant / aubergine pieces in the pan and fry them until lightly charred on the outside and cooked through. Rotate the pieces around the pan to make sure they brown evenly on all sides. You may need to fry the eggplant in batches if your pan is small. Once ready, set aside.
In a small bowl, combine the tamari (or soy sauce), rice wine vinegar, maple syrup, sesame oil and 3 tbsp. Tablespoons of water. In another small bowl, mix ½ tbsp of cornstarch with 2 tbsp of water to thicken the sauce later.
Heat 1 tablespoon of oil in a pan. Add new onions and chopped chilli (if applicable). Sauté until tender (about 1 to 2 minutes), then add the diced ginger and garlic - sauté until softened and become fragrant (about 1 minute).
Push the herbs to the side of the pan and pour in the sauce, followed by the cornmeal porridge. Mix the two well. Let the sauce simmer gently for a few seconds to thicken.
Stir in the grilled eggplant to warm it gently. Serve over a bowl of hot steamed rice. Happy Cooking Time.
