Print Recipe

Eggplant Chinese Style

Course Side Dish, Vegetables
Cuisine The World
Keyword eggplant,, side dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories 86 kcal

Ingredients

  • 1 tablespoon soy sauce 1 tablespoon soy sauce
  • 1 tablspoon oyster sauce 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
  • 1 tablespoon hot chili sauce 1 tablespoon hot chili sauce
  • .33 cup water 1/3 cup water
  • 1 teaspoon sugar 1 teaspoon sugar
  • 4 Chinese or Japanese eggplants 4 small Chinese or Japanese eggplants
  • 2 tablespoons canola oil 2 tablespoons canola oil
  • 1 tablespoon garlic 1 tablespoon chopped garlic
  • 1 tablespoon ginger 1 tablespoon ginger peeled and chopped
  • .33 cup scallions 1/3 cup finely sliced scallions (4 white light green part only)
  • .25 cup parsley 1/4 cup parsley, coarsely chopped
US - Metric

Instructions

  1. Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.

  2. Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half. 

  3. Heat oil in a large nonstick skillet. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.

    Remove the lid, add the ginger, garlic, scallions and sauté uncovered for about 1 minute, tossing gently a few times.

  4. Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.

Nutrition Facts
Eggplant Chinese Style
Amount Per Serving
Calories 86 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 413mg 17%
Potassium 53mg 2%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 1g 2%
Vitamin A 8%
Vitamin C 11.6%
Calcium 1.5%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.