Spicy Braised Eggplant by Mark Hartman

Ingredients

1 pounds of Asian Egg Plant (Roll Cut)

2 teaspoons of salt

1 tablespoons of oil

1 tablespoon of garlic (chopped)

2 tablespoons of chopped green onions

2 tablespoons of soy sauce

2 teaspoons of chilibean sauce

1 tablespoons of sugar

1 cup water

DIRECTIONS

Sprinkle eggplant with salt and leave in a sieve to drain for 20 minutes. Rinse under cold water and dry.

Heat oil in a wok or skillet. Add eggplant, garlic, ginger and scallions. Stir fry for one (1) minute.

Add remaining ingredients. Cook uncovered for 10 - 15 minutes.

When eggplant is tender, turn heat to high to reduce the liquid until slightly thickened.

Garnish with chopped green onion.

Recipe by Mark Hartman