Garlic-Chile Eggplant Sticks

Name: Garlic-Chile Eggplant Sticks
Yield: Makes 4 servings as part of a multicourse meal or 6 to 8 servings as an appetizer
Cuisine: Hakka
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons chopped cilantro; ¾ cup water, or as needed; 2 tablespoons minced garlic; 2 tablespoons soy sauce; 1 teaspoon rice vinegar or black vinegar; ½ teaspoon dried hot chile flakes; 1 teaspoon minced fresh ginger; 1 pound Asian eggplant or globe eggplant (see note); ½ teaspoon sugar; ¼ teaspoon salt, or to taste

Preparation info

Makes
4
servings as part of a multicourse meal

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

In Beijing, these spiced eggplant sticks were served as one of many room-temperature starters. They are also delicious served hot as a side dish. With quick braising, the eggplant softens to a creamy texture that absorbs the spicy heat of the chiles and garlic.

Ingredients

1 pound Asian eggplant or globe eggplant (see note)
2 tablespoons vegetable oil<

Asia
China
Starter
Side dish
Spicy
Beijing
Vegan

Method

Trim and discard the stem ends of the eggplant. Cut the eggplant into 2- to 3-inch lengths, then vertically into about ¾-inch-thick wedges or sticks.
Set a