September 20, 2010
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A couple of times a week I like to prepare a vegetarian meal. The inspiration for tonight’s entrée came from some eggplant I bought at the farmers’ market on Friday that were getting a bit soft. This recipe, very loosely based on one in Madhur Jaffrey’s World Vegetarian (Clarkson Potter/Publishers, New York 1999), is quite mild and goes perfectly with steamed white rice.
1 pound eggplant
1 small onion
1 medium bell pepper
1 Tbsp. chopped garlic
1 Tbsp. ginger paste or grated ginger
1 Tbsp. Sichuan hot chili sauce or to taste
1 Tbsp. Chinese black beans
2 Tbsp. soy sauce
Roll cut the eggplant or simply cut into 1-inch chunks. (I will not attempt to explain roll cutting. You can find videos on line.) Steam for about 10 to 15 minutes. Set aside.
Cut the onion in half through the root then slice into thin half circles. Seed and rib the pepper then cut into 1-inch square. Measure out the remaining ingredients.
Heat a wok over high heat. Film with oil and add the garlic and ginger. Stir fry for a minute or so then add the hot chili sauce and black beans. Cook for another minute then put the onions and pepper into the wok. Stir fry for 2 or 3 minutes until the peppers are softened but still crisp. Add the eggplant and soy sauce, stirring until warmed through. Serve over steamed white rice.