Cold Barbecued Chinese Eggplant
Updated Jan. 31, 2023
- Total Time
- 15 minutes
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Ingredients
- ¼cup peanut oil
- 8firm eggplants, ½ pound each, end trimmed, cut into bite-size pieces
- 2tablespoons grated ginger
- 4cloves garlic, peeled and minced
- 3tablespoons hot bean paste
- 2cups chicken broth
- 3tablespoons soy sauce
- 2tablespoons sugar
- 1tablespoon brown vinegar
- 1tablespoon sesame oil
- 8scallions, trimmed and minced
Nutritional analysis per serving (10 servings)
143 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 528 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
Heat the oil in a wok or cast-iron skillet over medium heat until hot. Add eggplant and, stirring constantly, cook until soft, about 5 minutes. Remove the skillet from the heat. Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil. Set the eggplant aside.
- Step 2
Return the skillet to medium heat. Add the ginger, garlic and bean paste. Stir and cook for one minute. Stir in the broth, soy sauce and sugar. Bring the liquid to a boil. Add the eggplant and cook for 3 minutes, stirring constantly. Stir in the vinegar and sesame oil. Put the eggplant in a large bowl. Set aside to cool. Garnish with minced scallion and serve.
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