CHINESE EGGPLANT IN GARLIC SAUCE
Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
- To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
- Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
- Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
- Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
- Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
- Garnish with sliced scallions.
Nutrition Facts : Calories 111.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
- In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
CHINESE EGGPLANT
Steps:
- Preheat the oven to 425 degrees.
- 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.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- 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.
- 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.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1038 milligrams, Sugar 18 grams, TransFat 0 grams
SWEET AND SOUR CHINESE EGGPLANT
I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.
Provided by Eirrehc Guadalupe
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
- Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g
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