GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE
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
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
GINGER GARLIC EGGPLANT
This is out of "The Indian Slow Cooker:50 Healthy, Easy and Authentic Recipes." Sounds yummy too! RZ will not let me put in "ginger-4 inch piece grated, peeled or chopped.
Provided by Ck2plz
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Recipe directions lets you know what to do with the ginger.
- Put all ingredients except oil into 4 or 5 quart slow cooker.
- Drizzle oil over everything; mix thoroughly.
- Cook on low for 5 hours. If eggplant begins to look dry while cooking, drizzle a little more oil into the slow cooker.
- Serve with roti, naan or rice.
Nutrition Facts : Calories 67, Fat 0.4, SaturatedFat 0.1, Sodium 6, Carbohydrate 15.8, Fiber 7.5, Sugar 6, Protein 2.7
LIANG BAN QIE ZI (EGGPLANT WITH GARLIC, GINGER AND SCALLIONS)
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
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.
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- Arrange the eggplant slices in layers in a colander set over a bowl, sprinkling each layer with salt. Set another bowl or plate directly on top of the eggplant and weigh it down with some cans. Let the eggplant drain at room temperature for 12 hours or overnight.
- Remove the eggplant from the colander, discarding any liquid from the bowl. Rinse the eggplant under cold running water, then drain and pat dry with paper towels.
- Layer the eggplant slices in a medium glass or ceramic dish, sprinkling each layer with some of the vinegar and sesame oil, and scattering a few pieces of ginger and garlic between the layers. When the dish is full, add enough of the vegetable oil to cover the eggplant, pressing down on the eggplant to submerge it.
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- Trim the eggplants and cut them into large-ish (about 2-inch) chunks. Place a layer of sliced eggplant into a colander and sprinkle generously with salt. Continue layering in the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
- When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
- Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Arrange half of the eggplant in a single layer in the skillet and cover tightly with a lid. Cook until golden brown, 3 to 4 minutes, then flip and brown the other side. Remove the eggplant from the skillet and cook the second batch, adding more oil as needed. Remove all the eggplant and set aside.
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