Spicy Eggplant – a delicious recipe with Asian, vegetable oil, water, sugar, soy sauce, mirin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut eggplants crosswise into 1-inch-thick rounds.
2
In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
3
In kettle combine eggplant and remaining ingredients.
4
Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes.
5
With a slotted spoon carefully transfer eggplant to a bowl.
6
Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
7
Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.
205
kcal
Calories
15
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds Asian or other small eggplants (each about 1 1/2 inches in diameter), 4 tablespoons vegetable oil, 3 cups water, 1 1/2 tablespoons sugar, and more.
Yes, Spicy 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.
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