Sichuan Eggplant

Steamed Eggplant

1. Trim Japanese eggplant into 3 inch segments, then halve.
2. Steam for 5 minutes or deep fry

Sauce 1 – Very north American

1. Grill Anaheim pepper
2. Chop until small
3. Mix with fresh minced garlic
4. Ginger
5. White vinegar or white wine
6. Olive oil

Cook briefly all to infuse

Sauce 2 – Very Sichuan

1. 2 TBL Gochuchang
2. Add garlic, ginger, Sesame seed oil (quite a bit)
3. Sugar and soy (or mirin)
4. White vinegar

Cook briefly

Eggplant 2

1. Sesame oil, garlic, ginger
2. Add eggplant
3. Add protein – meat or tofu
4. Add a bit of Sichuan sauce

Serve rice and sprinkle with chives