Laotian Fragrant Eggplant
This is traditionally made with glutinous rice but feel free to substitute for any rice you like.
Servings: 4 servings
Ingredients
For sauce
- 1/4 cup soy sauce four tablespoons, I used tamari
- 2 - 3 tablespoons sugar I used dark cane sugar
- 1/4 cup vinegar I used sherry vinegar
- 1/4 cup water
For eggplant
- 1 large eggplant, peeled and cut into bite sized pieces (or two small)
- 1 tablespoon dry sherry for steam saute
- pinch of red pepper flakes
- 1 inch or so fresh ginger, sliced into matchsticks
- the white part of a leek, sliced into half moons (the original recipe calls for scallions)
- 1 tablespoon cornstarch, tapioca or maizena for thickening
Instructions
- Stir the sauce ingredients together in a small bowl until the sugar is mostly dissolved. Set aside.
- Heat the sherry and red pepper flakes in the bottom of a large skillet.
- Steam saute the leeks until softened, then add the eggplant and ginger.
- Cook until the eggplant is soft and begins to collapse, 10 minutes or so. Add more water or sherry as needed to prevent sticking.
- Stir in the sauce and cook until the eggplant is done and the sauce has reduced somewhat.
- Push the eggplant to the sides of the pan and make a slurry with the cornstarch and a couple tablespoons of water. Add the slurry to the center and stir to combine and thicken the sauce.
- Season with salt and pepper as desired and garnish with parsley.
- Serve with rice.