COLD BARBECUED CHINESE EGGPLANT
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, appetizer, main course, side dish
Time 15m
Yield Eight to 12 appetizer servings
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or cast-iron skillet over medium heat until hot. Add eggplant and, stirring constantly, cook until soft, about 5 minutes. Remove the skillet from the heat. Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil. Set the eggplant aside.
- Return the skillet to medium heat. Add the ginger, garlic and bean paste. Stir and cook for one minute. Stir in the broth, soy sauce and sugar. Bring the liquid to a boil. Add the eggplant and cook for 3 minutes, stirring constantly. Stir in the vinegar and sesame oil. Put the eggplant in a large bowl. Set aside to cool. Garnish with minced scallion and serve.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 528 milligrams, Sugar 9 grams
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Christopher Wong
[email protected]I'm so glad I found this recipe. It's a great way to enjoy eggplant in a new and exciting way.
Jereal Walker
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
DOPE music
[email protected]I love the way the eggplant absorbs the flavors of the marinade. It's so tender and flavorful.
Phurba Wangmo
[email protected]This recipe is a keeper. It's easy to make, and the results are always delicious.
Snsanowar Hossain
[email protected]I've never had cold barbecued eggplant before, but I'm definitely a fan now. It's a unique and delicious dish that I'll be making again and again.
Aqram Ali
[email protected]This is a great dish to serve at a summer party. It's light and refreshing, and it's perfect for a hot day.
Harold Muller
[email protected]I love the smoky flavor of the eggplant in this dish. It's the perfect balance of sweet and savory.
Norma Young
[email protected]This is a really versatile recipe. You can use different types of eggplant, and you can adjust the amount of chili oil to taste.
Technology boy
[email protected]I've made this recipe several times, and it always turns out perfectly. It's a great recipe for beginners.
Aisha Alsaleh
[email protected]This is a healthy and delicious way to enjoy eggplant. It's also a good source of fiber and antioxidants.
Muhammad Zubairu
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. It's so good, I could eat it every day.
Ema Yll3
[email protected]This is a great recipe for eggplant lovers. It's also a good way to use up leftover eggplant.
Jamie Clark
[email protected]I made this for a party last weekend, and it was a huge success. Everyone loved it!
Jennye Urbanick
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Diana Matinez
[email protected]This is one of my favorite eggplant recipes. It's so easy to make, and the results are always delicious.
Monalia Taimalie
[email protected]I've been making this recipe for years, and it's always a hit. The eggplant is always tender and flavorful.
Anita Gaolathwe
[email protected]This cold barbecued eggplant is a delightful dish! It's light, flavorful, and the perfect appetizer or side dish.