COLD BARBECUED CHINESE EGGPLANT
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, appetizer, main course, side dish
Time 15m
Yield Eight to 12 appetizer servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 528 milligrams, Sugar 9 grams
BARBECUED EGGPLANT CHINESE STYLE
Provided by Moira Hodgson
Categories appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
- Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
- Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
- Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
- Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE
I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce. I...
Provided by Joshua Bousel
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone, turning half-way through. Remove to a plate.
- Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.
Nutrition Facts : Calories 151 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 662 mg, Sugar 10 g, Fat 5 g, UnsaturatedFat 0 g
EASY BEER-BATTERED CHINESE EGGPLANT
This is a quick and easy recipe and a great way to prepare Chinese eggplant. We had an overload of eggplant from the garden this year, and were quickly running out of ways to eat them. This one tastes great, and the kids love it! Great finger food. Great as a side dish at dinner, or just a snack. I like dipping them in ketchup. But also good with ranch or honey mustard, or whatever dipping sauce you want!
Provided by Suzannah Cornue
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Peel and cut eggplants into spears.
- Combine flour, beer, egg, garlic salt, salt, and pepper together in a medium bowl. Be careful pouring the beer, so it doesn't get too bubbly; this just helps it to mix better. Be sure to stir, not beat, really well, until batter is smooth.
- Working in batches, dip eggplant spears into the batter until coated, then place in the hot oil, making sure not to overcrowd. Fry in a single layer until batter is golden brown, 5 to 8 minutes per batch. Be sure to gently stir each batch about once every minute to be sure they cook evenly and keep from sticking together.
- Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 89.8 g, Cholesterol 46.5 mg, Fat 14.1 g, Fiber 24.6 g, Protein 15.3 g, SaturatedFat 2.1 g, Sodium 118.3 mg, Sugar 16.1 g
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