Shelly's Recipe

SOUTHEAST ASIAN STYLE EGGPLANT

Category: Eggplant

2 Tbsp canola or peanut oil
2 lg eggplants (about 3 lb), peeled and sliced lengthwise (1/2" thick) and then crosswise into 1/2"-thick sticks
1 med red onion, sliced (1 c)
1/4 tsp salt 3 lg cloves garlic, minced (2 Tbsp)
3 serrano chile peppers, thinly sliced (use plastic gloves when handling; avoid touching eyes)
1/3 c dry sherry or 1/4 c rice wine vinegar
1/4 c water
2 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 Tbsp freshly squeezed limejuice (1 lime)
1 c (packed) fresh mint leaves, coarsely chopped

Place large skillet or wok over medium heat. Swirl in oil to coat pan. Add eggplant, onion, and salt and cook, stirring, about 5 minutes.

Add garlic, peppers, and sherry and cook, stirring, 5 minutes longer.

Combine water, sugar, soy sauce, and limejuice in small bowl and stir until sugar dissolves. Stir into eggplant mixture. Cover, reduce heat to low, and cook, stirring frequently, 10 minutes or until eggplant has reduced in volume by about half.

Remove from heat and stir in mint. Serves 4

NOTE: Eggplant notoriously absorbs a lot of oil, so don't be tempted to add more. If you need more liquid for cooking, simply splash in a bit of water.