Best 3 Hot Chinese Eggplant Aubergine Recipes
**Introduction:**
Embark on a culinary journey to the heart of Sichuan cuisine with our tantalizing Hot Chinese Eggplant (Aubergine) recipe. This dish is a symphony of flavors, combining the subtle smokiness of roasted eggplant with the fiery heat of chili peppers and the aromatic complexity of Sichuan spices. Get ready to experience the perfect balance of heat and spice in this delectable dish that will leave your taste buds tingling with delight.
In this comprehensive guide, we will take you through the step-by-step process of creating this authentic Sichuan delicacy, ensuring that you achieve the perfect balance of flavors and textures. We will also provide you with additional variations, including a vegetarian option, to cater to different dietary preferences. So, gather your ingredients, prepare your wok, and let's embark on this culinary adventure together!
SZECHUAN STYLE EGGPLANT (AUBERGINE)
Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.
Provided by PalatablePastime
Categories Vegetable
Time 29m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
- While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
- Remove eggplant from skillet when cooked and keep warm.
- Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
- Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
- Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
- Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
- Serve hot, garnished with sesame seeds.
Nutrition Facts : Calories 398.5, Fat 19.8, SaturatedFat 3.3, Sodium 445, Carbohydrate 55.6, Fiber 29.1, Sugar 23.6, Protein 10.3
EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE
This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
Provided by Rita1652
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4
HOT CHINESE EGGPLANT (AUBERGINE)
Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
Tips:
- To ensure the eggplants absorb less oil, soak them in salted water for at least 30 minutes before cooking. This will help remove the bitterness and reduce the oil absorption.
- Use a well-seasoned wok or large skillet for cooking the eggplant. This will help prevent the eggplant from sticking and will ensure even cooking.
- Use high heat when cooking the eggplant. This will help create a slightly charred exterior while keeping the inside tender and juicy.
- Do not overcrowd the wok or skillet when cooking the eggplant. This will prevent the eggplant from cooking evenly and will result in a soggy dish.
- Stir the eggplant frequently while cooking. This will help ensure that it cooks evenly and prevents it from burning.
- Add the sauce to the eggplant only after it is cooked through. This will help prevent the sauce from overpowering the flavor of the eggplant.
- Serve the eggplant immediately after cooking. This will ensure that it is at its best flavor and texture.
Conclusion:
Hot Chinese eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and can be easily customized to your liking. With its bold flavors and textures, hot Chinese eggplant is sure to be a hit with your family and friends.
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