Spicy Garlic Eggplant

4 servings

Photo by Sandra F.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    ⁄4 cup soy sauce

  • 2

    tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar

  • 2

    tbsp. shaoxing jiu (Chinese rice wine) or dry sherry

  • 1

    tbsp. sugar

  • 1

    tsp. crushed red chile flakes

  • 1

    tsp. kosher salt

  • 4

    medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges

  • 2

    tbsp. canola oil

  • 10

    cloves garlic, minced

  • 1

    (3") piece ginger, peeled and minced

  • 1

    tsp. sesame oil

  • 1

    ⁄4 cup minced scallions

Directions

Stir soy sauce, vinegar, rice wine, sugar, chile flakes, and salt in a bowl; set sauce aside. Place half the eggplant in a pie plate. Bring ¾" water to a boil in a 14" flat-bottomed wok fitted with a bamboo steamer base. Place pie plate with eggplant in steamer base and cover with steamer lid; steam until eggplant is tender when pierced with a knife, 6–8 minutes. Transfer eggplant to a plate. Steam remaining eggplant, adding more water if necessary. Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with sesame oil; garnish with scallions.

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