Eggplant, Marital Accord, and the Microwave

Wow--that's a lot of topic to cover in one post.

When I cook eggplant I love to leave the skin on because it's a beautiful color and provides texture. Dad finds it indigestible, so I peel off half or more, and proceed with my dish.

And then--I prep the eggplant for this dish in the microwave. I learned this from reading a Barbara Kafka microwave cookbook at least twenty years ago. I rarely do anything with the microwave except thawing and reheating, but this step really keeps the eggplant from soaking up a ton of oil.

Szechuan Eggplant

1 large eggplant
1 tablespoon vegetable oil

Peel eggplant and cut in 1/2" x 3" strips. Toss with oil. Microwave, covered, for about 8-10 minutes, stirring every few minutes.

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon vegetable oil

Heat oil in a skillet and stir-fry garlic and ginger for a couple of minutes.

1 teaspoon cornstarch
1 tablespoon hot bean sauce
1 teaspoon hoisin sauce
1 tablespoon white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup water

Mix and add to skillet. Bring to boil and stir until thickened. Add eggplant and cook 2 minutes.

Green onion slices
Cilantro
Sesame oil

Garnish with green onion or cilantro. Sprinkle with a little sesame oil.