Szechuan Smoky Eggplant

Tuesday 26 August

We've been trying (but not succeeding) to duplicate this recipe for a favorite smoky-flavored eggplant for a long time.  This try, we came damn close.

So take:

6-7 slim Asian eggplants, split in half longways

3-4 long green Anaheim or banana peppers, split in half longways

oil

kosher salt

1 big onion, sliced pole to pole

ca. 1 Tbsp. chopped fresh ginger

1 huge clove garlic, chopped

ca. 1 tsp. Szechuan bean paste

ca. 1 Tbsp. Hoisin sauce

ca. 1-2 Tbsps. soy sauce

ca. 1-2 tsps. liquid smoke (we had Mesquite)

drizzle of sesame oil

Chopped scallion greens or chives (optional)

Arrange eggplants and peppers cut side up on foiled, oiled tray; sprinkle with more oil and some kosher salt.  Broil at high heat until browned on that side, then turn and brown on the other, until a bit wrinkled and pooped.  Remove, let cool a bit, and slice on the bias into bite-size pieces.

Heat the wok, add oil, and stir-fry onion slices with a little salt until they begin to turn golden.  Add garlic and ginger and stir briskly for a minute.

Add the basic amount of bean paste and hoisin, and stir-fry for a half minute or so.  Then add all the eggplant and pepper pieces, and stir-fry some more.  As it warms, add about 1 Tbsp. soy sauce and 1 Tsp. liquid smoke, mix and stir.  Taste, and add more of each seasoning as it suits you, so that the flavors are balanced: salty, smoky, not too sweet. 

When it's hot and seasoned as you like it, drizzle with sesame oil, sprinkle with chopped scallion greens if you have any, and serve.

Umami-tastic.