Chinese Eggplant

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

I love Chinese food, and since my first trip to China, when I tasted this Chinese eggplant recipe, I have been trying to replicate it in my kitchen.

Ingredients

1 tablespoon soy sauce,
1 tablespoon oyster sauce,
1 tablespoon hoisin sauce,
1 tablespoon hot chili sauce,
⅓ cup water
1 teaspoon sugar
4 Chinese or Japanese eggplants
2 tablespoons canola oil
1 tablespoon garlic, chopped
1 tablespoon ginger, peeled and chopped
⅓ cup scallions, finely sliced scallions (4 white light green part only)
¼ cup parsley, coarsely chopped

US - Metric

Instructions

Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.
Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
Heat oil in a large nonstick skillet or wok. 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.
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

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.