Sesame Glazed Eggplant with Tomatoes and Cilantro

Method

1. 1

   Step 1: Toss the eggplant chunks with the salt and let them sit in a colander for 15 minutes. Blot them very dry with paper towels, since surface water would make the coating slide off.

2. 2

   Step 2: Toss the dried eggplant with 1/3 cup cornstarch until each piece has a thin, dusty coat, then shake off the excess.

3. 3

   Step 3: Heat the oil in a wok or deep skillet to 360F. Fry the eggplant in two batches for 4 to 5 minutes, turning, until the outside is golden and crisp and the inside is soft when pierced. Drain on a wire rack.

4. 4

   Step 4: Pour off all but 1 tbsp of the oil. Cook the garlic over medium heat for 20 seconds, then add the soy sauce, brown sugar, vinegar and water. Mix the remaining 2 tsp cornstarch with 1 tbsp of this sauce in a cup and set it aside before bringing the wok to a boil.

5. 5

   Step 5: Stir the cornstarch mixture back into the boiling sauce and cook 1 minute, until the glaze turns clear, thick and bubbly. Take the wok off the heat and stir in the sesame oil and 2 tbsp of the sesame seeds.

6. 6

   Step 6: Add the fried eggplant and toss quickly to coat every piece; working fast keeps the crust from softening.

7. 7

   Step 7: Spread the eggplant on a platter, tuck the tomato wedges around it, and finish with cilantro sprigs and the remaining sesame seeds.

• #vegetarian
• #vegan
• #crowd-pleaser