Spicy Garlic Eggplant

I really enjoy eggplant especially when it's a little fried. The following dish is adapted from the typical Chinese dish served in many restaurants.

Sauce Ingredients:
1 1/4 Tbs of Soy Sauce
1/2 tsp of Cayenne Pepper
2 tsp Sugar
1 tsp of Rice Vinegar
1/4 tsp salt
1 1/2 tsp of Cornstarch mixed with 3 Tbs of Vegetable Stock

Remaining Ingredients:
3 Cups Peanut Oil
1 Medium-sized Eggplant, peeled and sliced lengthwise into 1/2 inch strips
2 tsp garlic, minced

Combine sauce ingredients in a bowl. Reserve. Heat wok or pan over high heat for 45 seconds. Add the peanut oil and coat the wok with spatula. When heated, place the eggplant strips in a strainer and lower into oil. Cook for 1 minute, or until eggplant softens or gets a little fried. You'll notice when the eggplant starts to darken. Remove, drain, and reserve.

In another pan, place 1 1/2 Tbs of oil from the previous pan. Over high heat add the minced garlic. Stir until it browns, then place the eggplant in the pan or wok. Stir together and cook for 1 1/2 minutes. Make a well in the center of the mixture. Stir the sauce and pour it in. Stir until sauce thickens and bubbles. Remove from heat and serve!

Ratatouille Style Spicy Sauté

Here we are again with the spicy dishes. This one is easy to whip up. All you need is a little eggplant, a tomato, and a handful of spinach.

Required: 1 Small Eggplant, 1 Large Tomato, Spinach, Turmeric, Cayenne Pepper, Salt, Black Pepper, Garlic Powder, Olive Oil

I was lazy today so I decided to use garlic powder instead of chopping some fresh cloves. Take your eggplant and chop into small rectangles. Do the same to the tomato. Tomatoes can be more triangular rather than square.

Heat up the pan with 2 Tbsp of olive oil. Throw in the tomatoes first. Stir. Then toss in the eggplant. Stir in 2-3 tsp of turmeric and cayenne. Add 1 Tbsp of garlic powder. Add salt and pepper for taste. Keep stirring. After the eggplant gets nice and soft, add the spinach and cover for a few seconds. Uncover and stir again. Serve over rice.

The spice from the cayenne will add a nice touch to the eggplant and tomato!