Eating this dish satisfied my cravings for Chinese food without having to worry about what is in the food.
Spicy Chinese Eggplant
INGREDIENTS
2 large Japanese eggplants (or 1 large regular one or equivalent) – cut into 1 inch cubes
1 onion, diced
Sesame oil
6 garlic cloves – minced
2 inches minced ginger
2-3 Tbsp Sesame seeds
2 tsp molasses
3 TBS coconut aminos (or soy sauce)
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1/2 cup tomato sauce
1 TBS rice vinegar
1 TBS vinegar
1/4 cup basil, chopped
Crushed red pepper, to taste
Salt, to taste
1/2 cup water (add if sauce is too thick)
Scallions – green parts sliced – as garnish
Directions:
Put cut eggplant into a colander. Sprinkle liberally with sea salt. Let sit for 15-20 minutes. This “sweats” out the bitterness from the eggplant. Rinse with water before adding to skillet.
Add 3 Tbsp of sesame to a skillet and heat stove to medium high heat. Add eggplant and sautee for 3-4 minutes. Add onion, garlic, ginger and sesame seeds and sautee until eggplant and onions are tender. Add molasses, coconut aminos, tomato sauce, rice vinegar, vinegar, basil, crushed red pepper (optional). Turn down heat and let simmer for 10 minutes. Add water as necessary to thin sauce to desired consistency. Add salt to taste. Top with scallions and serve over rice.