Chinese Eggplant

Name: Chinese Eggplant
Total time: 1 h
Yield: about 5 cups
Cuisine: chinese
Ingredients: 4 medium eggplant; 2 tablespoons vegetable oil; 4 teaspoons sesame oil; 6 cloves garlic, minced; 4 tablespoons chopped fresh ginger; 6 scallions, trimmed and minced; 1/2 teaspoon dried red-pepper flakes; 7 tablespoons soy sauce; 3 tablespoons light brown sugar; 2 tablespoons rice-wine vinegar; 2 tablespoons lemon juice; 4 tablespoons chopped cilantro

Recipe from Sarah Leah Chase

Adapted by Trish Hall

Total Time: 1 hour
Rating: 4(97)
Comments: Read comments

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Ingredients

Yield:about 5 cups

4medium eggplant
2tablespoons vegetable oil
4teaspoons sesame oil
6cloves garlic, minced
4tablespoons chopped fresh ginger
6scallions, trimmed and minced
½teaspoon dried red-pepper flakes
7tablespoons soy sauce
3tablespoons light brown sugar
2tablespoons rice-wine vinegar
2tablespoons lemon juice
4tablespoons chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 425 degrees.
Step 2
Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
Step 3
When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
Step 4
Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
Step 5
In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.

Ratings

4 out of 5

97 user ratings

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Comments

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Willy1 day ago

It was a really hot day and I didn't want to heat up the kitchen so I went outside and stir fried some Chinese eggplant along with a pepper and onion that I had already cut in the fridge. After the eggplant and veggies were cooked, I added the sauce and simmered for five minutes. It was really good. Very saucy, it cries out to be poured over rice or faro.

Hana1 year ago

Good flavour but it would be useful to have an indication of the type and size of eggplants to use. I started off with four small Japanese eggplants, but that was way too little for the quantity of sauce. Luckily I also had an Italian eggplant in the fridge, so I roasted and added that. It worked out.

kaïa5 years ago

Very tasty! I was hesitant about the balsamic vinegar and still haven't totally made up my mind on it- proceed with caution as it can easily overwhelm the dish! I threw in a little sesame oil to round out the flavor.

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