Barbecued Eggplant Chinese Style Recipe

Name: Barbecued Eggplant Chinese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or four baby eggplant; Coarse salt; 2 tablespoons sesame seeds; 4 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 2 tablespoons dry sherry; 1 tablespoon peanut or vegetable oil; 1 scallion (white and green part, chopped); 1/4 cup chicken stock

Servings: persons

1 large or four baby eggplant
Coarse salt
2 tablespoons sesame seeds
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
1 tablespoon peanut or vegetable oil
1 scallion (white and green part, chopped)
1/4 cup chicken stock

1
Slice the eggplant in pieces half an inch thick.
2
If using large purple eggplant, sprinkle with salt and allow to drain for one hour.
3
Pat dry with paper towels.
4
Using a wok or large frying pan, brown the sesame seeds over medium heat.
5
Remove and set aside.
6
In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
7
Steam the eggplant slices over high heat for five minutes.
8
Remove from steamer and allow to cool.
9
Place on a rack and broil for five minutes on each side.
10
Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
11
Place the wok or skillet over high heat for about one minute.
12
Add the oil and heat until hot but not smoking.
13
Add the scallions and stir-fry for a few seconds.
14
Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds.
15
Pour in the stock and stir another 15 seconds.
16
Pour the sauce over the eggplant slices and sprinkle with sesame seeds.
17
Serve immediately.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large or four baby eggplant, Coarse salt, 2 tablespoons sesame seeds, 4 tablespoons hoisin sauce, and more.

Yes, Barbecued Eggplant Chinese Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Eggplant Chinese Style

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