North Chinese Roast Eggplant Recipes

Steps:

• Cut the eggplant into 2-inch fingerlike strips. A 7- or 8-inch eggplant will yield about 18 to 24 pieces. Heat the peanut oil in a wok or large frying pan.
• In a bowl, combine the soy sauce, sugar and vinegar. Fry the eggplant a batch at a time until golden brown and drain on paper towels. The eggplant pieces should have plenty of room to fry on the surface of the oil.
• When all the eggplant is fried, heat a dry wok and add a little oil. When hot, add the garlic and ginger and stir briefly. Add the vinegar mixture and stir. It will quickly thicken, then add the eggplant and toss until most of the sauce cooks away and the pieces are well coated. Turn off the heat, dribble in the sesame oil and remove to a bowl.
• When ready to serve (this improves as it sits at room temperature), garnish with the scallion shreds.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
• Roast in the preheated oven for 20 minutes, turning once.
• Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
• Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.