SZECHUAN SPICY EGGPLANT ENJOY DAN:

          SZECHUAN SPICY EGGPLANT (Aubergine) by CHEF DAN:

Serves 4

INGREDIENTS:

1 large eggplant, halved and cut into finger size strips

4 tablespoon grape-seed oil

1/4-cup chicken broth

1-1/2-tablespoon soy sauce

1 tablespoon EACH brown sugar, mirin, and balsamic vinegar

2 teaspoons chili garlic sauce

1/4-cup water chestnuts, rinsed and chopped

4 garlic cloves, minced

1/4-teaspoon EACH Szechuan pepper and kosher salt

1 thumb-size fresh ginger, grated

4 scallions, bias-sliced into 1/2-inch lengths

2 tablespoon rice wine vinegar

1 tablespoon dark sesame oil

1 tablespoon toasted sesame seeds

DIRECTIONS:

1.   In a skillet heat 3 tablespoons oil over medium-high heat, when sizzling.

2.   Add eggplant and quickly brown on each side.

3.   While eggplant is cooking mix broth and next 4 ingredients together and whisk until sugar dissolves.

4.   Remove eggplant front the skillet when cooked and keep warm.

5.   Heat garlic, chili garlic sauce, ginger and I tablespoon oil.

6.   Stir fry until aromatic.

7.   Stir in water chestnuts and half the scallions along with eggplant and broth mixture.

8.   Stir and stir fry until soy sauce is absorbed into the eggplant about 7-9 minutes.

9.   Add vinegar, sesame oil and remaining scallions.

10.                Garnish with toasted sesame seeds.

ENJOY DAN:                             SING SONGS &PLANTD SEEDS & DANCE