My kids are the ones who have taught me to love eggplant.
They first tried it in Greece last summer and have wanted it ever since. They’ll eat it in any form. They’ll even jump for joy when they find out it’s for dinner.
Add to that one mostly-vegetarian teenager so I was hunting for eggplant entree recipes. Nothing wowed me that night so I set off on my own and created this damn good Kung Pao Eggplant. It was only the next day eating the leftovers that I realized eggplant makes a perfect chicken substitute. It is naturally meaty and holds up well with the heat of cooking.
So move over chicken, we’ve got a new Kung Pao.
- 2 Pounds Eggplant
- 2 tsp Sugar
- 2 tsp Cornstarch
- 2 TBS Sherry
- 2 TBS Soy sauce
- 1 TBS White wine vinegar
- 3 TBS Water
- 4-6 Dried red chili pods
- ½ Cup Chopped peanuts
- 1 tsp Ginger, grated
- 1 tsp Garlic, minced
- 2 Green onions, chopped
- Cut the eggplant into ½" thick slices, lay flat on a cookie sheet and sprinkle liberally with salt. Set aside for about 30 minutes. Rinse thoroughly under water and allow eggplant to dry.
- Combine sugar, cornstarch, sherry, soy sauce, vinegar, and water in a small bowl. Set aside (but keep within stove's reach)
- Heat wok or large skillet. Add 1 TB canola oil. When hot add
- peppers & peanuts, stir briefly and remove before burning.
- Add 2 TB oil to pan, stir in garlic & ginger. Add eggplant and stir to coat. Stir fry several minutes, stirring occasionally, until eggplant is cooked through.
- Add peppers, peanuts, green onions.
- Add small bowl of sauce, stir over heat about one minute until mixture thickens.