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
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Limon Media
[email protected]This dish is a great way to use up leftover eggplant. It's easy to make and always turns out delicious. The eggplant is tender and flavorful, and the sauce is savory and flavorful.
Ruhin Islam35
[email protected]I've made this dish several times now and it's always a hit. The eggplant is always perfectly cooked and the sauce is so flavorful. I love serving it over rice or noodles.
I am The Timer
[email protected]This is one of my favorite eggplant dishes. It's so easy to make and always turns out delicious. The eggplant is always tender and flavorful, and the sauce is incredible. I love serving it over rice or noodles.
Gio plays
[email protected]This dish was a bit too spicy for my taste, but the flavor was good. I think I would have liked it better with less chili peppers.
Faisal Hameed
[email protected]I'm not a huge eggplant fan, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was delicious. I would definitely make this dish again.
Alex Titch
[email protected]This dish was delicious! The eggplant was perfectly cooked and the sauce was flavorful and aromatic. I especially loved the addition of the basil, which added a nice freshness to the dish.
David Baker
[email protected]I thought this dish was just okay. The eggplant was a bit bland and the sauce was a little too sweet for my taste. I think I would have liked it better with a spicier sauce.
Yu Yu
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The eggplant is always perfectly cooked and the sauce is so flavorful. I love serving it over rice or noodles.
Rashid Sidhu
[email protected]I'm not sure what went wrong, but my eggplant turned out really mushy. The flavor was good, but the texture was just off. I think I might have cooked it for too long.
Khan usman
[email protected]OMG! This is one of the best eggplant dishes I've ever had. The eggplant was so tender and flavorful, and the sauce was incredible. I loved the combination of sweet, savory, and spicy. I will definitely be making this dish again and again.
Khan Usama
[email protected]This dish was a bit too oily for my taste, but the flavor was good. I think I would try it again with less oil or maybe even baking the eggplant instead of frying it.
Dave Hug
[email protected]Easy to make and delicious! I used a little less oil than the recipe called for and it turned out great. The eggplant was tender and the sauce was flavorful. I served it over rice and it was a hit with my family.
Emon Media
[email protected]I've never been a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked to perfection and the sauce was so flavorful. I loved the combination of sweet and savory. I will definitely be making this dish again.
Its Mubashir
[email protected]This Chinese eggplant dish was an absolute delight! The eggplant was perfectly tender and flavorful, and the sauce was incredibly savory and aromatic. I especially loved the addition of the scallions and ginger, which added a nice pop of freshness an