SOUTHEAST ASIAN-STYLE EGGPLANT

SOUTHEAST ASIAN-STYLE EGGPLANT WITH CHILES, RED ONION AND MINT Serves 4 to 5.
Notes: If you can't find fresh serranos, substitute jalapeños, or red pepper flakes to taste. No need to peel the eggplant if the skin is shiny and tight. The eggplant will want to stick a bit to the pan, even with a nice coating of oil, so use a flexible spatula when stirring and be sure to scrape the bottom of the pan often, to keep the bits that adhere from burning before the eggplant is tender. • 2 large eggplants (about 3 lb.) (see Note) • 2 tbsp. canola oil or peanut oil • 1 c. sliced red onion • 1/4 tsp. salt • 2 tbsp. minced or crushed garlic • 3 to 4 serrano chiles, in thin strips or rounds (see Note) • 1/3 c. dry sherry • 2 to 3 tbsp. (packed measure) brown sugar • 2 tbsp. soy sauce • 2 tbsp. fresh lime juice • 1 c. (packed measure) fresh mint leaves, coarsely chopped
Directions Cut the eggplants lengthwise into 1/2-inch thick slices, then crosswise into 1/2-inch thick sticks. Place a large, deep skillet or wok over medium heat. After about a minute, add the oil and swirl to coat the pan. Add the onion, eggplant and salt, and cook, stirring, for about 5 minutes. Add the garlic, chiles and sherry, continue cooking and stirring another 5 minutes. In a small bowl, combine the sugar, soy sauce and lime juice with 1/4 cup water and stir until the sugar dissolves. Stir this into the eggplant, then cover the pan, turn the heat to low, and cook, stirring frequently, for another 10 minutes, or until the eggplant is very tender, and has collapsed in volume by about half. Remove from heat, stir in the mint, and serve immediately.