North Chinese Roast Eggplant

5.0(62)

by Linda Wells

ChineseEasy, Quick, Side Dish

Servings

Four to six servings as a side dish or salad

Total time

15 min

Calories / serving

360 kcal

Ingredients (9)

serves

Instructions (4 steps)

01Cut the eggplant into 2-inch fingerlike strips. A 7- or 8-inch eggplant will yield about 18 to 24 pieces. Heat the peanut oil in a wok or large frying pan.
02In a bowl, combine the soy sauce, sugar and vinegar. Fry the eggplant a batch at a time until golden brown and drain on paper towels. The eggplant pieces should have plenty of room to fry on the surface of the oil.
03When all the eggplant is fried, heat a dry wok and add a little oil. When hot, add the garlic and ginger and stir briefly. Add the vinegar mixture and stir. It will quickly thicken, then add the eggplant and toss until most of the sauce cooks away and the pieces are well coated. Turn off the heat, dribble in the sesame oil and remove to a bowl.

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Rich recipe — supports nutrition-aware planning.