Fire & Smoke Eggplants
It has been a month since we moved and still there are unpacked boxes around me. We have been trying to get it all done but honestly I have no idea why still everything seems so undone.
Kids are getting use-to to their new school, making new friends and wanting me to arrange playdates. Darling husband busy in his work and as usual back to his normal routine. Me; well I am a totally another story. Trying to rebuild my roots in the new city, trying to remember all the cross-sections and lane. Trying to smile at our new produce guy; for whom I am just a new customer rather a weird on who talk too much. Trying to decorate our new nest which still look pretty raw. Trying to make new friend but badly missing the ones who are now so far from me. Yes I am still TRYING! Life is about trying. Right!!
Let’s talk about today’s recipe now. Fire & Smoke eggplants! A beautiful charred eggplants dish with a perfect blend of heat, smokiness and little bit sweetness along with crunch from chopped peanuts and freshness from scallions. I like using baby eggplants here but you can use any eggplant, just cut them into 2-3 inch pieces. Also feel free to play around with chili and sugar amount as per your liking.
As I always say, take recipes as a guide line and always add your special touch. This is a perfect recipe for those crazy days when time is one thing you don’t have or when you want to wow your friend or simply when you want to eat a yummy dish watching your favorite movie!
I hope you’ll enjoy this! Love you!
- 8-10 baby eggplants, quartered lengthwise
- 1 + 1 ½ tablespoons oil
- 1 ½ teaspoons garlic, finely minced
- 1 ½ teaspoons ginger, finely minced
- 3-4 scallion stalk, chopped (save 1-2 tablespoons for garnish)
- 1 tablespoon chili bean paste
- ½ teaspoon red chili powder (Korean style, optional)
- ¼ cup unsalted-roasted peanuts, shell & skin removed & coarsely chopped
- Salt as per taste (add little less than usual)
- ½ tablespoon sugar (you can use honey too)
- 1 tablespoon sesame oil
- Heat 1 tablespoon oil in a wok on medium-high heat, add the quartered eggplants and stir-fry them till their skiing start to get blisters and they get charred on the flesh side about 5-7 minutes. Be gently while stirring them as they would get soft and can break. Once done remove the charred eggplants on a plate and keep aside.
- Heat the remaining 1 ½ tablespoons oil in a wok/pan on medium-high heat. Add the minced ginger garlic and stir-fry for a minute. Now quickly add the chopped scallions, chili bean paste and red chili powder; stir-fry for another minute or so. Now add the chopped peanuts and keep stir-frying everything for 2-3 minutes or till everything blends well.
- Finally add the charred eggplants to the wok; give everything a quick stir, lower the heat to medium-low and cover the wok with a lid. Cook with lid on only for 2-3 minutes (this will help eggplant to absorb all the flavors). Open the lid, increase the heat to medium-high again and stir-fry for 1-2 minutes, to dry out any visible moisture.
- Finally add salt and sugar, give last few stirs and remove the wok from the heat immediately. Now drizzle the sesame oil on the top, one last stir to mix everything; sprinkle with some chopped scallions and eggplants are ready to be served.
If you are allergic to peanuts you can leave them out.