STIR-FRIED EGGPLANT

A simple Chinese-style recipe for fresh eggplant

My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe.

Ingredients

(serves 4)

2 Tbsp sesame oil, or a mixture of sesame oil and clear vegetable oil, to taste
6 Szechuan peppers
1 large eggplant, cubed
2 cloves garlic, crushed or minced

Procedure

In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggpant and the garlic.
Stir-fry over moderatly high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving.

Notes

I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant.

Rating

Difficulty: easy.
Time: 15 minutes.
Precision: no need to measure.

Contributor

 
Richard Newman-Wolfe 
University of Rochester, Rochester NY 
Nemo@Rochester.ARPA

Recipe last modified: 18 Oct 84

Original header

Path: decwrl!recipes
From: nemo@rochester (Richard Newman-Wolfe)
Newsgroups: mod.recipes
Subject: RECIPE: Stir-fried eggplant with garlic
Message-ID: <2712@decwrl.DEC.COM>
Date: 2 May 86 03:41:32 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, CSD, Rochester NY
Lines: 44
Approved: reid@glacier.ARPA

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