International District -- Lovers' Eggplant

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

LOVERS' EGGPLANT 4 servings; approximate preparation time 20 minutes

2 pounds eggplant, preferably Chinese or Japanese (available at Asian markets)

4 cups vegetable oil for deep frying

4 tablespoons soy sauce (low-sodium or regular)

2 tablespoons sugar

2 tablespoons oyster sauce

1 tablespoon rice vinegar

3/4 cup water

2 tablespoons sake or white wine

1/2 teaspoon hot chili sauce or oil, or to taste

1 teaspoon arrowroot or cornstarch mixed with 2 tablespoons water

1. Cut off stems of eggplants and slice crosswise into sections about 3 inches long. Cut each section into 4 wedges lengthwise.

2. Heat oil in wok or electric frying pan to about 300 degrees. Place eggplant wedges into hot oil and fry, stirring occasionally, for about 5 minutes or until the peel begins to wrinkle and the flesh is golden brown.

3. Remove from the oil with a slotted spoon and place in a colander to drain.

4. In a bowl, stir together the soy sauce, sugar, oyster sauce, rice vinegar, water and wine.

5. Heat a lightly oiled wok or frying pan on high heat. Add the sauce, bring to a boil, then add the reserved eggplant and saute for 4 or 5 minutes.

6. Add chili sauce or oil to taste and continue stirring gently about 1 minute. Add arrowroot or cornstarch mixed with water and stir only about 1 minute longer before serving on heated plates.

Data per serving Calories 203 Protein 3g Fat 14g Carbohydrates 17g Sodium 980mg Saturated fat 2g Monounsaturated fat 3g Polyunsaturated fat 8g Cholesterol 0mg

Recipe from Chef C.C. Wang.