Sauteed Eggplant in Spicy Garlic Sauce

Name: Sauteed Eggplant in Spicy Garlic Sauce
Yield: Serves 4 to 6
Ingredients: 2 pounds, eggplant (about 2 medium eggplants); 1 tablespoon, table salt; 2 tablespoons, sesame oil (dark); 1 tablespoon, peanut oil or vegetable oil; , Ground black pepper; 2 tablespoons, minced garlic; 1/4 teaspoon, red pepper flakes; 2 tablespoons, dry sherry; 2 tablespoons, dark soy sauce; 2 tablespoons, vinegar (any kind); 2 teaspoons, minced fresh ginger; 1 teaspoon, granulated sugar; 2 tablespoons, minced fresh cilantro leaves; 2 tablespoons, thin-sliced scallions

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated July/August 1993

To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

SERVES 4 to 6

TIME 50 minutes, plus 1½ hours standing

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