I had some small Indian eggplants sitting in my fridge and I needed a way to use all of them up before they spoiled. Since today is a rainy, dreary day, I decided that I needed a little spice to warm myself up. Most of the pantry ingredients can easily be found at any Asian grocery market.
8-10 Small Eggplants
2 Tablespoons Chopped Ginger
2 Tablespoons Chopped Garlic
2 Tablespoons Chili Broad Bean Paste
1 Teaspoon Green Flower Pepper
3 Tablespoons Peanut Oil
1 Cup Vegetable Stock
Splash of Chinese Cooking Wine
1 1/2 Tablespoons Dark Soy Sauce
1/2 Cup Sliced Green Onion
Chop the eggplant into uniform chunks and sprinkle with some kosher salt. Place in a colander and let the eggplant weep for 20 minutes.
Heat a wok over medium-high heat and add the peanut oil. Once the oil is hot, add the chili bean paste and reduce the heat to medium. When the oil is red and fragrant, add the garlic, flower pepper, and ginger. Stir fry for 2-3 minutes, being careful not to burn the garlic and ginger.
Add the splash of cooking wine and dark soy sauce and scrape down anything sticking to the sides of the wok. Add the eggplant chunks and stir to coat. Once bubbling, add the cup of stock and stir. Cook until the eggplants become tender. Add the green onion and serve with a bowl of hot rice.