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EGGPLANT IN CHILI GARLIC SAUCE

Asian Vegan Kitchen
by Hema Parekh
Eggplant in Chili Garlic Sauce
(Ma po qie zi)
This is one of the most popular eggplant preparations in Chinese restaurants in Tokyo. Plain white rice is the ideal complement for this dish, as it immediately absorbs the spicy miso sauce.
Serves 4
 

Ingredients

• 6 small eggplants
• Vegetable oil for deep-frying
• 1 tablespoon vegetable oil
• 1 teaspoon Chinese red chili paste
• 2 cloves garlic, finely chopped ;
• 1/2 cup (225g) minced soybean gluten
• 1/2 small scallion, finely chopped
• 1 medium tomato, chopped
• 1 tablespoon white miso
• 1 tablespoon sake
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 teaspoon castor sugar
• 4 tablespoons water
• 2 teaspoons cornstarch mixed with 4 teaspoons water
• Fresh coriander leaves, for garnish
 

Directions

1. Cut the eggplants into bite-sized pieces. In a -wok, heat the oil for deep-frying to 350°F (180°C). Deep-fry the eggplant until golden brown and drain on kitchen paper.

2. In a saucepan, heat the 1 tablespoon vegetable oil and saute the chili paste, garlic, soybean gluten, and scallions for 1—2 minutes until fragrant. Add the deep-fried eggplant and the tomato and mix.

3. In a small bowl, combine the miso, sake, soy sauce, salt, sugar, and water, and put in the saucepan with the eggplant mixture. Bring to a simmer over medium heat.

4. Add the cornstarch-and-water mixture and stir until the sauce thickens. Transfer to a serving dish and garnish with coriander leaves.