Asian Eggplant

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

1/2 bunch fresh cilantro, stems trimmed
5 Tbsp. canned low-salt chicken broth
2 green onions, chopped
2 large garlic cloves
1 small serrano chile, chopped
1 Tbsp. minced peeled fresh ginger
4 T. peanut oil
1 eggplant (about 1-1/4 pounds) , cut lengthwise into 3/4″ wide slices and then cut crosswise into 3/4″ wide strips
1 Tbsp. soy sauce

Instructions:

Combine the cilantro, 1 Tbsp. of broth, the green onions, garlic, serrano and ginger in a processor and puree until a paste forms.

Heat 2 Tbsp. of oil in a heavy large nonstick skillet over high heat until it is very hot. Add half of the eggplant. Cover the skillet and cook until the eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer the eggplant to paper towels. Repeat with the remaining 2 Tbsp. of oil and the remaining eggplant.

Add the cilantro paste and soy sauce to the skillet and stir over medium-high heat for 2 minutes. Return the eggplant to the skillet and add the remaining broth. Stir until the sauce thickens and begins to boil. Cook until the eggplant is heated through, about 3 minutes. Season with salt and pepper.

Yields 4 servings.