Cambodian Eggplant Recipe

Name: Cambodian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 4 tablespoons soy sauce; 3 tablespoons sugar; 1/4 cup distilled white vinegar; 1/4 cup water; 1 tablespoon dry sherry; 1 teaspoon crushed dried red pepper; 6 slices ginger, about the size and thickness of a quarter; 4 scallions, chopped, separate white and green parts; 1 tablespoon cornstarch, combined with; 2 tablespoons water

Servings: persons

1 large eggplant
4 tablespoons soy sauce
3 tablespoons sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tablespoon dry sherry
1 teaspoon crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts
1 tablespoon cornstarch, combined with
2 tablespoons water

1
Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2
In a small bowl, combine soy sauce, sugar, vinegar and water.
3
Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
5
Combine water and cornstarch.
6
Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.

111

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 11 ingredients. The key ingredients include: 1 large eggplant, 4 tablespoons soy sauce, 3 tablespoons sugar, 1/4 cup distilled white vinegar, and more.

Yes, Cambodian Eggplant 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.

Cambodian Eggplant

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