Barbecued Eggplant Chinese Style
- Total Time
- 15 minutes, plus 1 hour unattended if salt leaching, 10 minutes hands-on.
- Rating
- Comments
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Ingredients
- 1large or four baby eggplant
- Coarse salt
- 2tablespoons sesame seeds
- 4tablespoons hoisin sauce
- 1tablespoon soy sauce
- 1teaspoon sugar
- 2tablespoons dry sherry
- 1tablespoon peanut or vegetable oil
- 1scallion (white and green part, chopped)
- ¼cup chicken stock
Nutritional analysis per serving (4 servings)
127 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 3 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
- Step 2
Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
- Step 3
Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
- Step 4
Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
- Step 5
Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.
- This recipe is adapted from "Chinese Cooking Secrets" by Karen Lee (Doubleday and Company, $22.50).
Private Notes
Comments
Good. I'd cut down on hoisin sauce and add some Asian brown vinegar and a diced clove of garlic. I sliced Asian eggplant in half vertically and grilled instead of steaming. Yum!