I first had this dish at Siam Cafe in the “chinatown” of Cleveland, Ohio and I immediately fell in love! The noticeable difference between an american and chinese eggplant is a sweeter flavor and this dish helps show that along with a great characteristic of a sponge. The eggplant soaks up the blend of sauces, soy/vinegar/wine, and provides a consistent flavor on each bite.
For about 20 minutes of cooking time, you will get 4 servings, a great smelling house, and a delightful dinner with plenty of lunch time leftovers. You can also add some hot sauce if you want to kick up the spice.
INGREDIENTS:
- 4 japanese eggplant
- 1/4 cup garlic (diced)
- 1/2 green pepper
- 4 green onion stalks
- 2 tablespoon cornstarch (mixed with 1 tablespoon water)
- 2 tablespoon soy sauce
- 2 teaspoon black vinegar
- 2 tablespoon rice wine (cooking wine will do)
- 4 tablespoons olive oil
- 4 cups rice
METHOD:
Wash outside of eggplants and cut off vine end. Cut eggplant in half at the middle, then slice each half lengthwise. Cut each eggplant piece using an angle, you want the eggplant to be chunky but not too big. Turn the skillet to medium-high heat and when heated, add half of the oil, the garlic, and the eggplant chunks. Cook for 5 minutes.
Slice the green pepper and add to the skillet along with the remaining oil. Cook for 5 minutes. In a bowl combine the cornstarch and water and set aside. Add to the skillet the soy sauce, black vinegar, and rice wine. Bring the added sauce to boil, then add cornstarch. Once the sauce is boiling again, remove skillet from heat and continue to stir until sauce thickens and coats all the eggplant.
Place 1 cup of rice in a bowl, pour 1/4th of the eggplant over the top and sprinkle with 1/4th of the green onion. Repeat for the the remaining 3 bowls and serve.
Tags: asian, eggplant, rice, stir fry, vegetarian