Friday, December 5, 2008

Szechwan Eggplant Stir-Fry -- Tyler Florence Fridays

I can't believe I haven't posted since Tuesday and here it is Friday already, wow! The older I get the faster time seems to go by, especially around the holidays. I hope everyone is having a wonderful December and having lots of fun in the kitchen :) Time for a Tyler Florence recipe for Tyler Florence Fridays -- this week I chose a quick Chinese style dish --

Szechwan Eggplant Stir-Fry courtesy Tyler Florence and JoAnn Cianciulli.

5 Asian eggplants, about 2 pounds (I used two medium sized regular eggplants)
3 tablespoons peanut oil (used vegetable oil)
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced (used a little chili sauce instead)
1/2 cup chicken broth (used vegetable broth)
3 tablespoons soy
1 tablespoon
rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.


Even though I made some substitutions and skipped a couple hard to find ingredients this still turned out really tasty. I am a big eggplant fan so I knew I would love this. I made it for a quick lunch and was wishing I had made some noodles or rice to go with, I feel kind of silly that I didn't looking back, since the eggplants have such a strong flavor, oh-well. I loved the sauce and think it would be great with any kind of veggie stir fry. Can't wait to try this one again with Asian eggplants if I can ever find them. I've been thinking of starting a garden next spring and if that ever happens, I plan to grow a few varities of eggplants, and Asian will be one of them.

Thank you to Natashya, Deb, and Megan, for hosting this wonderful group! I can't wait to see what Tyler recipes everyone else has tried this week :)


Megan said...

Time is flying by - the holidays are just around the corner!

I love eggplant, it looks like a wonderful dish, and simple enough to throw together even when time is short.

Thanks for playing along this week!

Debinhawaii said...

The eggplant looks delicious--i will try this one for sure! (Plus we of course have a lot of Asian eggplant here and I like those better too). Love all the spices in it, the sauce sounds so good.

Thanks for coming to TFF this week!

Natashya said...

Eggplant is my favourite too, I have been eying a couple of his eggplant dishes.
Your stir fry looks delish, can't wait to hear how the garden turns out!

Reeni said...

I'm embarassed to say I've never even had an Asian eggplant! But I want to now, this looks positively delicious.

Anonymous said...

Ohh... those look great! I haven't had eggplant in months. Now I desperately want some.


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