Mixing Indian curry paste with hoisin makes a spicy, sweet, fragrant sauce perfect with eggplant. Use the long Japanese eggplant for this. They are not bitter. Make ahead of time and reheat.
2 tablespoons mild Indian curry paste
2 tablespoons hoisin sauce
¼ cup rice vinegar
2 teaspoons sugar
½ cup water
3 tablespoons vegetable oil
1 tablespoon chopped ginger
1 teaspoon chopped garlic
1 cup sliced onion
3 Asian eggplants, cut in half lengthwise and sliced on the bias into 1-inch pieces
Salt and freshly ground pepper
2 tablespoons chopped Thai basil (or mint)
Combine curry paste, hoisin sauce, rice vinegar, sugar and water in a bowl. Reserve.
Heat vegetable oil in a wok or skillet over high heat. Add ginger, garlic and onion and sauté until just limp, about 1 minute. Add eggplant and stir-fry for about 5 minutes or until it is browned and crisp-tender. Pour over reserved sauce and bring to boil. Reduce heat to medium-low, cover and simmer for 5 minutes or until eggplant is tender. Season with salt and pepper. Sprinkle with Thai basil before serving. Serves 4 to 6.