Chinese Eggplant with Ginger and Scallions

(15 votes)

1-1/2 pounds chinese or japanese eggplant
1 teaspoon asian sesame oil
For The Sauce
3 tablespoons soy sauce, or to taste
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon canola oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, white part minced,
green part thinly sliced for garnish
1 to 3 serrano or jalapeno chilies, minced (for a milder dish, remove the seeds)

1. Preheat the grill to medium high heat. Peel the eggplants and cut on the diagonal into 1/4-inch slices. Brush the slices with sesame oil and grill over medium heat for 2 minutes per side or until golden brown. The recipe can be prepared up to 24 hours ahead to this stage.

2. For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix.

3. Heat a wok (preferably non-stick) over a high flame. Swirl in the canola oil. Add the garlic, ginger, scallion whites, and chilies and stir fry for 10 seconds or until fragrant but not brown. Add the eggplant and stir fry for 1 minute. Stir the sauce and add it to the eggplant. Bring the mixture to a boil; the sauce should thicken. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish. This rendition calls for grilling the eggplant, which imparts a smoky flavor in addition to dramatically reducing the fat.

This dish is best made with Chinese or Japanese eggplant, those small, long, slender, bright purple eggplants sold at Asian markets. But a regular eggplant will do in a pinch.


Comments:

The best chinese eggplant I have ever had! My husband and my sister in-law loved it!
CNK, Location not stated.

very nice, though I found it a bit vinegar-y. I used beer instead of rice wine because that's all I had. This dish reminds me of a dish I used to eat all the time in Beijing, though I think that dish had red and green peppers in it. I will definitely be making this again, and tweaking it to suit my tastes and what's in my fridge and cupboar
Anonymous, Location not stated.

Very good! I doubled the sauce and added ground chicken, which I browned first. Delicious!
Anonymous, San Jose, CA

This was wonderful! I forgot to add the chilies, but it was good nonetheless. We have a great Asian market nearby that sells about 10 different kinds of eggplant. Guess I'll be visiting this site often!
Judy, Tempe, AZ

I loved the recipe but I prefer when there is a calorie count and nutritional info attached to the recipe
didcrywolf, Montreal, QUEBEC

I've tried many recipes on various websites but this is truly the best. Most other recipes require more than 1/4 cup of oil but grilling the eggplant (I broiled it), really made this so much healthier. I barely used a teaspoon of olive oil to cook this recipe and it was excellent. Thanks so much!
Crystaline, Fremont, California

EXCELLENT TASTE- EASY TO MAKE- I PUT THE EGGPLANT IN THE OVEN AND BROILED IT, FLIPPING IT AFTER ABOUT 5MINS. MY HUSBAND SAYS IT'S THE BEST EGGPLANT HE'S EVER EATEN
NICOLE, HILLSBOROUGH,CA

Much much easier than I imagined. I substituted rice flour for corn starch. Very quick and tasty.
Anonymous, Los Angeles

This recipe provided a great guideline for a very tasty dish. I tweaked it by adding unsalted cashews, and chive greens and yellow onion in addition to the green onions, plus lemon juice (on the eggplant slices). I also deviated from the amounts of ingredients listed, used sesame instead of canola oil, and added water to extend the sauce. Next time I'll add black beans too. Thanks again for the recipe!
A fan, Brattleboro, VT

This was a very good recipe. I doubled the sauce as others suggested. The eggplant took awhile to prepare- maybe next time if time allows I'd try to do it the night before. The sauce is awesome and can be used with anything else you want to stir-fry. Tasted like authentic Chinese cooking.
Anonymous, New City, NY

It was either: (a) the absolute best eggplant that I have ever purchased or (b) the absolute best recipe to compliment this eggplant. Simply put... WOW! I highly recommend this recipe.
Chucky, Orlando, FL

Simply versatile,delicious & fast,can add other greens or minced meats. Thanks.
Anonymous, London Ont Canada

Do you really have to peal the Chinese eggplant for this recipe?
Anonymous, Location not stated.


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