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Sauteed Eggplant with Spicy Sauce

1 small eggplant(about 3/4 pound)
6 tablespoons corn oil
1 tablespoon corn oil
1 tablespoon finely minced fresh ginger
1 garlic clove, minced fine
2 tablespoons Hot Chili Sauce or to taste
2 tablespoons water
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Cut off and discard stem of eggplant; without removing skin, cut
eggplant into 2-inch cubes. Soak in cold water for 10 minutes to
keep eggplant from absorbing too much oil when fried.

Drain the eggplant and shake to remove most of the water. Heat a
large skillet to medium hot and add the 6 tablespoons oil. Saute
the eggplant cubes about 5 minutes. Remove with a slotted spoon
and drain on paper towels. Transfer to a serving platter.

To prepare the sauce, heat 1 tablespoon oil in a small saucepan
over medium low heat and add the ginger and garlic. Stir fry for
a few seconds until the flavors are released. Add the remaining
sauce ingredients, stir and bring to a boil, then pour the sauce
over the eggplant. Serve hot or cold.

Look for oriental eggplants, which are sweeter and have fewer seeds
than the common variety. Their long, narrow, banana shape is easily
distinguished from the larger round eggplant.


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