Diane McGill wrote:
> I'm looking for some recipes that use the long Japanese eggplants.
> Anyone have some recipes they would share?
>
My "Mrs. Chiang's Szechuan Cooking" cookbook is in some moving box
somewhere. There's a really good spicy eggplant recipe there. This is
a close approximation: -aem

Sichuan-style Eggplant

1 pound Japanese or Chinese eggplant
1/4 pound ground pork

Marinade:
1 tsp soy sauce + 1 tsp rice wine or sherry
Black pepper, to taste
Pinch of cornstarch

Other:
2 cloves garlic
1 TB finely chopped ginger
1 or 2 green onions
2-4 TB oil for stir-frying (peanut or safflower or soy oil, not olive,
not sesame)
1 TB hot bean sauce (at least--I use about 3)
1 TB black rice vinegar (Chinkiang)
1 tsp soy sauce
1 tsp granulated sugar

Optional: red chile flakes to taste

PREPARATION:

Marinate the ground pork in the soy sauce, pepper and cornstarch for 15
minutes.

Cut the eggplant into pieces approximately 1 inch long and 1/2-inch
thick (do not peel).

Finely chop the garlic and ginger, slice the green onions on the
diagonal into 1-inch pieces.

Heat a wok or large heavy pan over medium-high to high heat. Add 2 TB
oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until
softened (about 5 minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the bean
sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry
until aromatic. Add the ground pork. Stir fry until the pork changes
color and is nearly cooked through.

Add the eggplant back into the pan. Sprinkle the black rice vinegar and
soy sauce over. Stir in the sugar and the green onion. Mix thoroughly
and serve hot.