WHY THIS RECIPE WORKS In this eggplant stir-fry, we take advantage of the fact that eggplant can absorb serious quantities of oil by providing the eggplant with a seriously tasty, spicy Sichuan-style chili oil to soak up. To speed cooking and get great char on the eggplant, we used the microwave to slightly dehydrate it before putting it in a smoking-hot pan. Some green bell pepper, scallions, and fresh cilantro sprigs provided a fresh and cooling reprieve to the rest of the dish. But let’s be clear here: You want to serve this dish with plenty of steamed white rice to tame the heat. Bird chiles are dried red Thai chiles. Fermented black beans are actually soybeans that have been packed in salt and fermented; they can be found in the Asian section of most well-stocked supermarkets, in Asian specialty markets, and online. You can substitute dry sherry for the Chinese rice wine and 1½ pounds globe or Italian eggplants for the Japanese eggplants
in this recipe. Use a spice grinder to grind the chiles. Be sure to remove the eggplant from the microwave immediately so that the steam can escape.
Serves: 2 to 3
Total time: 55 minutes
INGREDIENTS:
- ⅓ cup plus 3 tablespoons vegetable oil
- 2 garlic cloves, sliced thin
- 15 bird chiles, ground fine (1½ tablespoons)
- 1 (½-inch) piece fresh ginger, peeled and sliced thin
- 1 star anise pod
- ¼ cup hoisin sauce
- ½ cup fermented black beans
- 6 tablespoons Chinese rice wine
- 1 tablespoon sugar
- 1½ pounds Japanese eggplant, halved lengthwise, then cut crosswise into 1½-inch pieces
- ½ teaspoon salt
- 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces ¼ cup water
- 6 scallions, green parts cut into 1-inch pieces, white parts sliced thin ½ cup fresh
cilantro sprigs, cut into 2-inch pieces
INSTRUCTIONS:
- Heat ⅓ cup oil, garlic, bird chiles, ginger, and star anise in small saucepan over medium-high heat until sizzling. Reduce heat to low and gently simmer until garlic and ginger are soft but not browned, about 5 minutes. Let cool off heat for 5 minutes. Stir in hoisin, black beans, 2 tablespoons rice wine, and sugar until combined; set aside.
- Toss eggplant with salt in bowl. Line entire surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer on coffee filters. Microwave until eggplant is dry and shriveled to one-third of its original size, about 10 minutes, flipping halfway through to dry sides evenly (eggplant should not brown). Transfer eggplant immediately to paper towel–lined plate.
- Heat 2 tablespoons oil in 12-inch skillet over high heat until just smoking. Add eggplant in even layer and cook, stirring occasionally, until charred on most sides, 5 to 7 minutes. Push eggplant to sides of skillet and add remaining 1 tablespoon oil and bell pepper to center. Cook, without stirring, until bell pepper is lightly charred, about 3 minutes.
- Reduce heat to medium, add water and remaining ¼ cup rice wine, scraping up any browned bits, and cook until liquid is reduced by half, about 15 seconds. Stir in scallion greens and cook until just wilted, about 15 seconds. Off heat, stir in garlic–black bean sauce. Transfer to serving platter and top with scallion whites and cilantro. Serve immediately.
