Eggplant With Spicy Ginger Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon extra virgin olive oil
- 1cup chopped onions
- 2tablespoons minced ginger
- 2tablespoons minced garlic
- 1½pounds unpeeled eggplant, cut into ¼ -inch cubes
- ¼cup ponzu sauce (see note)
- ½ to 1teaspoon Asian chili-garlic sauce or sambal
- 2teaspoons toasted sesame oil
- 4tablespoons chopped fresh cilantro
- Cooked brown rice, for serving
Nutritional analysis per serving (4 servings)
163 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 5 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
- Step 2
Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.
- Ponzu, a Japanese sauce, is available in Asian markets; an adequate substitute is 1 tablespoon each soy sauce, rice vinegar, water and lime juice, and 1 teaspoon sugar.
Private Notes
Comments
This was good, but why on earth would anyone use extra-virgin olive oil for stir-frying? You're paying for a taste that's wrong for an Asian dish and will be masked sesame oil, soy sauce, etc; and it doesn't have a very high smoking point. Use a neutral vegetable oil. I used my own marinade-much as above under "tip," but with mirin instead of rice vinegar and no sugar. I also used less seame oil, because I wanted the flavor of the eggplant to come through.
This is the most flavorful eggplant dish I've ever made. I love it. (And it didn't bother me to use EVOO -- only a teaspoon).
Made this tonight with the addition of 1 extra tbsp of sambal bc we like spicy food here! Served with rice and a cabbage slaw dressed with a rice wine vinegar vinaigrette. Very delicious!
The recipe flavor profile is pretty good but there's a few things that I took it upon myself to fix. First off, one teaspoon of oil is not enough fat to sauté a cup and a half of onions/garlic and ginger plus all of the eggplant. Not even remotely close. I used 10 times that (3 tbs or so) and that amount was not unreasonable for the amount of ingredients. I wanted the eggplant browning, so I did that first rather than trying to brown them along with the other aromatics.
This was yummy. Based on other notes, I did a lazy version: drizzled soy sauce, rice wine vinegar, chili crisp, and sesame oil over the eggplant/garlic/ginger/onion as it cooked (but didn't mix them together beforehand in order to save washing an extra bowl). I forgot the lime. Delish over white rice.
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