Martin Yan -Spicy Eggplant in Basil Leaves

Print this page

Close this window

Spicy Eggplant in Basil Leaves

Makes: 4 servings

Ingredients:

2 Tbsps. chicken broth
1 Tbsp. Hoisin sauce
2 tsps. light soy sauce
1 tsp. lemon juice
1 tsp. rice vinegar
1 tsp. plum sauce
4 Chinese eggplants(about 1 pound), stems removed
cooking oilfor deep-frying
2 cloves garlic, minced
2 slices ginger roots, minced
6 basil leaves
1 fresh red jalapeno chili, sliced into thin rings
1/8 tsp. ground toasted Sichuan peppercorns
basil leaves, for garnish
1 green onion, cut into 1-inch strips

Cooking:

1. Mix the sauce ingredients together in a small bowl until blended.

2. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.

3. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350º F. Deep-fry the eggplant pieces in 2 batches until tender, 1 to 2 minutes. Remove with a slotted spoon and drain well on paper towels. Reserve the oil.

4. Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the garlic, ginger, basil leaves, chili and Sichuan pepper; cook, stirring, until fragrant, about 20 seconds. Add the sauce and bring to a simmer. Add the fried eggplants and stir to coat. Serve, garnished with basil leaves and green onions.