Spicy Hot Eggplant

A madman checked out three of Fuchsia Dunlop's cookbooks from the library and suggested that we cook at least three recipes from them. This is the second of three recipes that looked doable and another attempt at authentic Chinese cuisine. This recipe comes from Dunlop's Revolutionary Chinese Cookbook which highlights the cuisine and cooking style of the Hunan province. Chili bean paste isn't in the pantry, so I mixed chili oil with black bean paste as a substitution. This came out tasting just okay. I'm not terribly inclined to make it again any time soon.

Spicy Eggplant with Pork

Ingredients

3 Asian eggplants, peeled and cut into bite-sized chunks
2 dried shitake mushrooms, rehydrated and finely chopped
3 oz ground pork
2 tbsp chili oil + 1 tbsp black bean paste
1 garlic clove, minced
2 tsp fresh ginger, minced
1 fresh red chili, finely sliced
2/3 c. stock or water
1/2 tsp dark soy sauce
2 scallions, green parts only, finely sliced
1 tsp sesame oil
olive oil for frying
kosher salt, to taste

Directions

1. Peel the eggplants then cut them in half lengthwise, then crosswise. Cut each quarter into chunks, sprinkle with salt and let drain for 30 minutes.

2. Squeeze the water from the mushrooms, then finely chop and set aside.

3. Rinse and pat dry the eggplant. Heat the oil for deep frying in a wok over high heat until it reach 350 degrees F and fry eggplant until they are tender. 

-or- Blanch the eggplant for a few minutes in salted boiling water until softened. Remove from heat or water and set aside.

4. Fry pork separately and add the chili bean paste. Stir fry until the oil is red.

5. Add the ginger, garlic, mushrooms, and chili paste. Stir in the stock, dark soy sauce, eggplant, and simmer for a few minutes over medium heat. Season to taste with salt.

6. Cook until the sauce is reduced. Add the scallions and stir fry until barely cooked.

7. Remove from heat, stir in sesame oil, and serve.