Spicy Sichuan Eggplant

Long thin purple asian eggplants are delicious and hold up well to stir frying.  This is a classic Sichuan preparation, which you can make as hot or not as you like.  My old Chinese cooking teacher would make this with dried red chilies and warn eaters with a wry smile, to remove them before they eat.  That goes beyond my pain (or risk) tolerance so I am just using some chili paste with garlic to bump up the spice a bit.
2-3 purple Asian eggplants
1/2 purple Bermuda onion, sliced
1 clove garlic, minced
1/2-inch fresh ginger, minced
palmful fresh cilantro leaves, minced
toasted sesame seeds

sauce:
1/4 cup hoisin sauce
1 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp Chinese black or rice vinegar
1/2 tsp chili paste with garlic or Srirach sauce
1 clove garlic, minced
1/-4 inch fresh ginger, peeled and minced

Cut the eggplants into 3-inch wedges. Mix in a bowl with the onion.

Whisk together the sauce ingredients in a small bowl.

Heat a wok to high heat. Add a dash of canola or other high-temperature oil. Heat until shimmering. Add the eggplant and onion.

Stir fry until the eggplant starts to brown.

Add the garlic and onion and cook another 2-3 minutes. Add the sauce, and heat through.

Serve garnished with sesame seeds and cilantro. Serves 4.

Cook’s Note: You can add dried red pepper flakes or minced fresh red chili pepper along with the garlic and ginger if you’s like to amp up the heat.  If you don't have black or rice vinegar, use Balsamic - it'll be delicious.