Spicy Schezwan Eggplant Recipe
3 Asian eggplants, about 2 pounds
3 tablespoons coconut oil
1 tablespoon dark sesame oil
3-4 dried red chilies
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 -inch piece fresh ginger, grated
3 garlic cloves, minced
2 fresh red chili, sliced
1/3 cup vegetable broth
¼ cup soy sauce
2 tablespoons sweet soy sauce
1 tablespoon rice vinegar
Thai holy basil and fresh culantro or 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, add more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chili; stir-fry for a minute until fragrant. Add the broth, mix the soy sauces. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and cilantro and serve.