CHINESE EGGPLANT WITH GARLIC SAUCE (红烧茄子)
The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.
Provided by Maggie Zhu
Time 40m
Number Of Ingredients 11
Steps:
- (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
- Combine the sauce ingredients in a small bowl, mix well.
- Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
- Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
- Serve hot as a side or as main over steamed rice or noodles.
Nutrition Facts : ServingSize 119 g, Calories 122 kcal, Carbohydrate 11 g, Protein 1.4 g, Fat 8.7 g, SaturatedFat 1.4 g, Sodium 375 mg, Fiber 3.7 g, Sugar 5.1 g
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
GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE
Categories Vegetable
Number Of Ingredients 14
Steps:
- Procedure 1. In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly. 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. 3. 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.
EGGPLANT WITH SPICY GINGER SAUCE
Provided by Julia Moskin
Categories dinner, main course, side dish
Time 45m
Yield 4 side dish servings, 2 main dish servings
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
- Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
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