Chinese Eggplant With Ginger And Scallions Recipes

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GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE



Grilled Chinese Eggplant with Garlic and Ginger Sauce Recipe image

I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce. I...

Provided by Joshua Bousel

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 13

1 1/2 pounds Chinese or Japanese eggplant, cut diagonally in 1/2-inch slices
1 teaspoon sesame oil
1 tablespoon canola or peanut oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, thinly sliced
1 to 3 jalapeño or serrano chiles, minced
For the Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon honey or sugar
1 tablespoon cornstarch

Steps:

  • In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone, turning half-way through. Remove to a plate.
  • Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

Nutrition Facts : Calories 151 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 662 mg, Sugar 10 g, Fat 5 g, UnsaturatedFat 0 g

CHINESE EGGPLANT



Chinese Eggplant image

Provided by Trish Hall

Categories     appetizer

Time 1h

Yield about 5 cups

Number Of Ingredients 12

4 medium eggplant
2 tablespoons vegetable oil
4 teaspoons sesame oil
6 cloves garlic, minced
4 tablespoons chopped fresh ginger
6 scallions, trimmed and minced
1/2 teaspoon dried red-pepper flakes
7 tablespoons soy sauce
3 tablespoons light brown sugar
2 tablespoons rice-wine vinegar
2 tablespoons lemon juice
4 tablespoons chopped cilantro

Steps:

  • Preheat the oven to 425 degrees.
  • Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
  • When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
  • Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
  • In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1038 milligrams, Sugar 18 grams, TransFat 0 grams

LIANG BAN QIE ZI (EGGPLANT WITH GARLIC, GINGER AND SCALLIONS)



Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions) image

The Shanghainese dish of seasoned and steamed eggplant is typically served cold, but this version can also be eaten warm or at room temperature. Steaming eggplant is a revelation - it brings out the vegetable's gentle, earthy flavor and creates an astonishingly silky, light texture that soaks up sauces efficiently. Here, the eggplant is topped with an aromatic mix of garlic, ginger and scallions, which release their intoxicating fragrance when hot oil is poured over. Regular globe eggplant is fine, and long Japanese or Chinese eggplant works just as well (use the same weight). A steamer insert, bamboo steamer or stainless steel trivet is a smart investment that makes steaming in a wide, deep skillet simple, but you can also use stainless steel cookie cutters or balls of aluminum foil. Use tamari in place of soy sauce for an easy gluten-free substitution.

Provided by Hetty McKinnon

Categories     dinner, weeknight, vegetables, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds eggplant (1 large), base and stem trimmed
3 tablespoons soy sauce
1 tablespoon black vinegar (such as Chinkiang vinegar)
1 tablespoon chile crisp or chile oil (preferably one that contains Sichuan peppercorns)
1 teaspoon granulated sugar
2 garlic cloves, peeled and finely chopped
2 scallions, trimmed, white and green parts finely sliced
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
3 tablespoons neutral oil such as canola or grapeseed
Rice, to serve

Steps:

  • Set up a wide, deep skillet or wok with a steamer insert, bamboo steamer or stainless steel trivet (see Tip). Find a heatproof plate that fits into your cooking vessel. Add about 1 to 2 inches of water (making sure it won't touch the bottom of the plate), cover with a lid (or sheet pan or aluminum foil) that fully encloses the steamer, and bring to a boil over medium-high heat.
  • Meanwhile, slice the eggplant into ½-inch-thick circles, then slice each disk into ½-inch strips. Arrange the eggplant pieces on the heatproof plate, stacking them but leaving some gaps to allow the steam to reach all sides of the eggplant.
  • Carefully place the plate of eggplant into the steamer insert or bamboo steamer, or on top of the trivet. Cover and steam for 9 to12 minutes, until the flesh is easily pierced with a fork, but still firm enough to hold its shape. Carefully transfer the eggplant to a colander set in the sink to cool and drain.
  • In a small bowl, combine the soy sauce, black vinegar, chile crisp and granulated sugar.
  • When the eggplant is cool to the touch, transfer it to a shallow serving bowl or a rimmed plate. Pile the garlic, scallions and ginger in the center of the eggplant; don't scatter.
  • In a small pan, heat the oil on medium-high for 2 to 3 minutes; the oil is hot enough if it bubbles when a wooden chopstick or spoon is inserted. Very carefully pour the hot oil over the ginger, garlic and scallions; it will sizzle and become very fragrant.
  • Pour the soy sauce mixture over the eggplant. Serve warm, at room temperature or cold, with rice.

CHINESE EGGPLANT WITH GINGER AND SCALLIONS



CHINESE EGGPLANT WITH GINGER AND SCALLIONS image

Categories     Vegetable

Yield 4-6 people

Number Of Ingredients 14

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)

Steps:

  • 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. For the sauce, combine the soy sauce, rice wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix. 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.

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