NORTH CHINESE ROAST EGGPLANT

North Chinese Roast Eggplant image

Provided by Linda Wells

Time 15m

Yield Four to six servings as a side dish or salad

Number Of Ingredients 9

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Ingredients

2 1/2 pounds long, purple Chinese eggplants
Peanut oil for frying
3 tablespoons dark (mushroom) soy sauce
2 1/2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon sesame oil
Fine shreds of scallion for garnish

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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 444 milligrams, Sugar 12 grams