Glazed "Spicy" Japanese Eggplant - part IV of the eggplant madness series
October 23, 2007
Gustavo Arellano, the syndicated columnist from the OC and author of Ask A Mexican, was asked why Mexicans call all Asian people "chinos" even when they aren't from China (and aren't all men for that matter!). His response, is both satirical and academic, and certainly got me thinking about how groups tend to "other" each other. Food is one way we essentialize and stereotype people - and strangely enough, it is also the most common way we encounter other cultures. 
But I only illuminate this phenomenon to point out that this Mexican loves eggplant, and I especially love eggplant in garlic sauce I order from Chinese restaurants. Oddly, this "Chinese" dish (if it really is Chinese, I have no clue), uses Japanese eggplants! (Why are they Japanese and not Chinese since the Chinese restaurant I go to uses them too, I am not sure).
Despite my admiration for the humble eggplant dish however, I have never really been able to find a recipe for that tangy, spicy brown garlic sauce.
To my surprise while looking up recipes for eggplant in my new Good Housekeeping cookbook given to me by my boyfriend's mom, I came upon the Glazed Japanese Eggplant recipe. I was skeptical, but the ingredients sounded a lot like those found in garlic sauce, and after eating the eggplant, I can say it tasted to me a lot like the Chinese eggplant dish I always love to order. So, I give you Glazed "Spicy" Japanese Eggplant (as I cannot call it garlic sauce), with my own additions from this spicy American.
You will need:
- 6 washed and sliced Japanese eggplants
- 1/2 white onion, sliced
- 6 cloves of garlic, minced
- 1 tbsp freshly minced ginger
- 1 tbsp vinegar (I used red wine vinegar because I ran out of rice vinegar)
- 1 tbsp brown sugar
- 1 tbsp sesame seed oil
- 2 tbsp olive oil or vegetable oil
- 1 tsp cornstarch
- 1 tsp garlic chile oil
- 1/2 tsp crushed red pepper
- 5 tbsp low sodium soy sauce
- 1/2 c water
Special tools recommended for this dish are a wok and wooden spoon. I also ate this dish over a bed of Thai Red Rice, but any rice will do.
Step One: In a bowl, combine half of minced garlic, all of the ginger, chile, crushed red pepper, cornstarch, brown sugar, vinegar, sesame seed oil, olive or vegetable oil, soy sauce, and water. Stir until the cornstarch is completely incorporated into the mixture and set aside.
Step Two: Sprinkle salt on eggplant and onions and set aside until ready to cook.
Step Three: In a wok over medium-high heat, place 3 tbsp of wok oil or any other cooking oil. Once sizzling hot, add your eggplant and onions. Toss vigorously and let cook until eggplant begins to brown slightly. Cooking time is about 4 minutes over a wok, and will increase if you use a saute pan instead.
Step Four: Add the sauce to eggplant and let simmer for another 3-5 minutes until sauce thickens.
Eat the eggplant over a bed of rice.
Wok cooking is fast cooking, so cooking times will vary if you don't have a wok. Also, prepare your rice ahead of time because your eggplant will turn to mush while you wait on the rice otherwise.
But I only illuminate this phenomenon to point out that this Mexican loves eggplant, and I especially love eggplant in garlic sauce I order from Chinese restaurants. Oddly, this "Chinese" dish (if it really is Chinese, I have no clue), uses Japanese eggplants! (Why are they Japanese and not Chinese since the Chinese restaurant I go to uses them too, I am not sure).
Despite my admiration for the humble eggplant dish however, I have never really been able to find a recipe for that tangy, spicy brown garlic sauce.
To my surprise while looking up recipes for eggplant in my new Good Housekeeping cookbook given to me by my boyfriend's mom, I came upon the Glazed Japanese Eggplant recipe. I was skeptical, but the ingredients sounded a lot like those found in garlic sauce, and after eating the eggplant, I can say it tasted to me a lot like the Chinese eggplant dish I always love to order. So, I give you Glazed "Spicy" Japanese Eggplant (as I cannot call it garlic sauce), with my own additions from this spicy American.
You will need:
- 6 washed and sliced Japanese eggplants
- 1/2 white onion, sliced
- 6 cloves of garlic, minced
- 1 tbsp freshly minced ginger
- 1 tbsp vinegar (I used red wine vinegar because I ran out of rice vinegar)
- 1 tbsp brown sugar
- 1 tbsp sesame seed oil
- 2 tbsp olive oil or vegetable oil
- 1 tsp cornstarch
- 1 tsp garlic chile oil
- 1/2 tsp crushed red pepper
- 5 tbsp low sodium soy sauce
- 1/2 c water
Special tools recommended for this dish are a wok and wooden spoon. I also ate this dish over a bed of Thai Red Rice, but any rice will do.
Step One: In a bowl, combine half of minced garlic, all of the ginger, chile, crushed red pepper, cornstarch, brown sugar, vinegar, sesame seed oil, olive or vegetable oil, soy sauce, and water. Stir until the cornstarch is completely incorporated into the mixture and set aside.
Step Two: Sprinkle salt on eggplant and onions and set aside until ready to cook.
Step Three: In a wok over medium-high heat, place 3 tbsp of wok oil or any other cooking oil. Once sizzling hot, add your eggplant and onions. Toss vigorously and let cook until eggplant begins to brown slightly. Cooking time is about 4 minutes over a wok, and will increase if you use a saute pan instead.
Step Four: Add the sauce to eggplant and let simmer for another 3-5 minutes until sauce thickens.
Eat the eggplant over a bed of rice.
Wok cooking is fast cooking, so cooking times will vary if you don't have a wok. Also, prepare your rice ahead of time because your eggplant will turn to mush while you wait on the rice otherwise.
Labels: Eggplant, Garlic Sauce
