Chinese Eggplant With Ginger And Scallions Recipe

Name: Chinese Eggplant With Ginger And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds chinese or japanese eggplant; 1 teaspoon asian sesame oil; For The Sauce; 3 tablespoons soy sauce, or to taste; 2 tablespoons rice wine; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 tablespoon cornstarch; 1 tablespoon canola oil; 3 cloves garlic, minced; 2 teaspoons minced fresh ginger; 3 scallions, white part minced,; green part thinly sliced for garnish; 1 to 3 serrano or jalapeno chilies, minced (for a milder dish, remove the seeds)

Servings: persons

1-1/2 pounds chinese or japanese eggplant
1 teaspoon asian sesame oil
For The Sauce
3 tablespoons soy sauce, or to taste
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon canola oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, white part minced,
green part thinly sliced for garnish
1 to 3 serrano or jalapeno chilies, minced (for a milder dish, remove the seeds)

1
1. Preheat the grill to medium high heat. Peel the eggplants and cut on the diagonal into 1/4-inch slices. Brush the slices with sesame oil and grill over medium heat for 2 minutes per side or until golden brown. The recipe can be prepared up to 24 hours ahead to this stage.
2
2. For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix.
3
3. Heat a wok (preferably non-stick) over a high flame. Swirl in the canola oil. Add the garlic, ginger, scallion whites, and chilies and stir fry for 10 seconds or until fragrant but not brown. Add the eggplant and stir fry for 1 minute. Stir the sauce and add it to the eggplant. Bring the mixture to a boil; the sauce should thicken. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish. This rendition calls for grilling the eggplant, which imparts a smoky flavor in addition to dramatically reducing the fat.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-1/2 pounds chinese or japanese eggplant, 1 teaspoon asian sesame oil, For The Sauce, 3 tablespoons soy sauce, or to taste, and more.

Yes, Chinese Eggplant With Ginger And Scallions 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.

That's it — enjoy your meal!

Chinese Eggplant With Ginger And Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions