This may be my favorite Chinese dish. Of. All. Time. I make it in the amount of time it takes to make brown rice.
serves 1 to 2
1 small Chinese eggplant (CSA Week #11)
2 garlic cloves
2 tablespoons Tamari
2 teaspoons Mirin (rice wine vinegar)
1 teaspoon agave
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1 cup brown rice
Get the rice going. Slice the scallion and set aside.
Slice the eggplant on the bias. Pour some sesame oil into a pan and place the eggplant slices in the oil so they are not overlapping. (If making more than one eggplant, do this in batches.) Cook until just soft and remove from the pan.
Mince the garlic and add to the pan with a bit more sesame oil. Cook on low heat until really fragrant and soft.
In a small bowl, combine the Mirin, Tamari, agave, cornstarch and ginger. Whisk well and pour into the pan with the garlic. Add the eggplant slices and cook on low until the sauce thickens.
Plate the rice and pour the eggplants and sauce on top. Top with sliced scallions and sesame seeds. Enjoy!