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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Ram Bai
[email protected]This dish is a family favorite. We make it all the time. It's always a hit!
Blessed Kasongo
[email protected]I love this recipe! The eggplants are always so tender and flavorful. I usually add a little bit of garlic and ginger to the sauce.
karaiti heurea
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually serve it with rice or noodles.
Sarah Shade
[email protected]I've tried this recipe a few times and I can never get the eggplants to cook through. I'm not sure what I'm doing wrong.
Erica Hamilton
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I like to serve it with jasmine rice.
Rasaki Abdul
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplants were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Margaret Perry
[email protected]This recipe is a great way to use up leftover eggplant. I added some chopped carrots and celery to the sauce and it turned out great.
Yaroookhan Yaroookhan
[email protected]I made this for a party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Azan Hassain
[email protected]This dish was easy to make and very flavorful. I used a combination of red and green bell peppers and it added a nice pop of color.
Nasrinjaved Nasrinjaved
[email protected]I followed the recipe exactly and the eggplants turned out soggy. I think I would have liked it better if they were crispier.
Binod Shahi Thakuri
[email protected]This recipe is a keeper! The eggplants were so tender and the sauce was delicious. I added a little bit of chili pepper flakes for some heat. My family loved it!
Looky Mohamed
[email protected]I've made this dish several times and it's always a hit. The eggplants are always tender and flavorful, and the sauce is perfect. I like to serve it over rice.
Davion Campbell
[email protected]This is a great recipe! I made it for dinner last night and my family loved it. The eggplants were cooked perfectly and the sauce was amazing. I will definitely be making this again.
rahim aronn
[email protected]Absolutely delicious! The eggplants were tender and flavorful, and the sauce was rich and savory. I followed the recipe exactly and it turned out perfectly. Will definitely be making this again!