February 25, 2017

Chef Joseph Poon - Master Chef - Chinatown, Philadelphia, PA

Contact Chef Joe Poon

Eggplant with Tangy Chili Garlic in Pita Bread

(1 serving)

Ingredients:

1 Japanese Eggplant, diced 1/8″

1 Tbsp Soy bean oil

1 Tbsp Fresh garlic, chopped

1 tsp Fresh ginger, chopped

1 Tbsp Scallion, diced

3 Tbsp Merlot, red

Sauce:

1 Tbsp Ground Bean Paste

3 Tbsp Chinese Red Vinegar

4-5 Tbsp Sugar

1 tsp Hot Sauce

2 Tbsp Sesame Oil

1 Tbsp Mushroom Soy Sauce

Pita Bread, grilled and cut into quarters.

Procedure:

Heat the oil in a wok. Add garlic, ginger and scallions. Stir constantly until the ingredients sweat. Then, sprinkle the merlot on the side of the wok.

Add diced eggplant. Stir and cook about 2 to 3 minutes, depending upon the heat, until the eggplant starts to soften.

Then, add all the seasonings to the eggplant mixture. Stir until the eggplant is covered with sauce.

Grill the pita bread and cut into 4 equal parts. Stuff the cooked eggplant into the pocket of the pita. Serve hot.

Note: Use whole wheat pita, as white pita will stick together andis harder to cut.