Barbecued Eggplant Chinese Style
Published September 15, 1990
- Total Time
- 15 minutes, plus 1 hour unattended if salt leaching, 10 minutes hands-on.
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Ingredients
1 large or four baby eggplant
Coarse salt
2 tablespoons sesame seeds
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
1 tablespoon peanut or vegetable oil
1 scallion (white and green part, chopped)
¼ cup chicken stock
Nutritional analysis per serving (4 servings)
14 grams carbs; 1 milligram cholesterol; 127 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 503 milligrams sodium; 3 grams protein; 7 grams sugar
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!