Mar Vista Cottages

at Anchor Bay

Recipes from the Friends of Mar Vista

Szechwan Eggplant by The Squires

2 lbs garden Asian Eggplants
3 tbl peanut oil
1 tsp sesame oil
salt & fresh ground pepper
2 green onions sliced on diagonal
1 inch piece of fresh ginger, peeled and minced
3 garlic cloves minced
1 garden red chile minced
1/2 cup chicken broth
3 tbl soy sauce
1 tbl rice vinegar
1 tbl light brown sugar
1 tbl cornstarch
1 tbl toasted sesame seeds for garnish
Thai basil or garden cilantro leaves for garnish

Cut eggplant in half lengthwise and slice into wedges. Heat wok or large skillet medium high. Add oils. Stir fry eggplant until seared and sticky (3 minutes). Season with salt and pepper. Remove eggplant. Add oil if needed. In pan put green onions, ginger, garlic, and chile. Stir fry 1 minute. Add broth. In a small bowl mix soy, vinegar, sugar and cornstarch until dissolved. Pour mixture into wok and cook until thickened. Toss eggplant in pan. Garnish with sesame seed, and basil or cilantro.