Cold Barbecued Chinese Eggplant

Name: Cold Barbecued Chinese Eggplant
Total time: 15 min
Yield: Eight to 12 appetizer servings
Cuisine: asian, chinese
Ingredients: 1/4 cup peanut oil; 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces; 2 tablespoons grated ginger; 4 cloves garlic, peeled and minced; 3 tablespoons hot bean paste; 2 cups chicken broth; 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon brown vinegar; 1 tablespoon sesame oil; 8 scallions, trimmed and minced

By Molly O'Neill

Updated Jan. 31, 2023

Total Time: 15 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; Party Flavors

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Ingredients

Yield:Eight to 12 appetizer servings

¼cup peanut oil
8firm eggplants, ½ pound each, end trimmed, cut into bite-size pieces
2tablespoons grated ginger
4cloves garlic, peeled and minced
3tablespoons hot bean paste
2cups chicken broth
3tablespoons soy sauce
2tablespoons sugar
1tablespoon brown vinegar
1tablespoon sesame oil
8scallions, trimmed and minced

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a wok or cast-iron skillet over medium heat until hot. Add eggplant and, stirring constantly, cook until soft, about 5 minutes. Remove the skillet from the heat. Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil. Set the eggplant aside.
Step 2
Return the skillet to medium heat. Add the ginger, garlic and bean paste. Stir and cook for one minute. Stir in the broth, soy sauce and sugar. Bring the liquid to a boil. Add the eggplant and cook for 3 minutes, stirring constantly. Stir in the vinegar and sesame oil. Put the eggplant in a large bowl. Set aside to cool. Garnish with minced scallion and serve.