Cold Barbecued Chinese Eggplant
Updated January 30, 2023
- Total Time
- 15 minutes
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Ingredients
¼ cup peanut oil
8 firm eggplants, ½ pound each, end trimmed, cut into bite-size pieces
2 tablespoons grated ginger
4 cloves garlic, peeled and minced
3 tablespoons hot bean paste
2 cups chicken broth
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon brown vinegar
1 tablespoon sesame oil
8 scallions, trimmed and minced
Nutritional analysis per serving
18 grams carbs; 1 milligram cholesterol; 151 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 528 milligrams sodium; 4 grams protein; 10 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
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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