Eggplant Hunan Style

"This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section."
 
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Ready In:
29mins
Ingredients:
11
Serves:
6
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ingredients

  • 6 tablespoons peanut oil
  • 1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled)
  • 3 garlic cloves, minced
  • 1 tablespoon chili paste with garlic
  • 1 12 teaspoons minced fresh ginger
  • 12 cup chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons chopped green onions (whites and part of green tops)
  • 1 teaspoon sesame oil
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directions

  • Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
  • Add eggplant and stir-fry until soft, about 3 minutes.
  • Remove, using slotted spoon; set aside.
  • Add remaining peanut oil to skillet and warm over medium heat.
  • Add garlic, chili paste and ginger and cook 15 seconds.
  • Add stock, soy sauce and sugar and bring to boil.
  • Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
  • Stir in green onion and sesame oil.
  • Serve hot, removing eggplant with slotted spoon.

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Reviews

  1. I love this recipe! Easy to prepare, and great flavor.
     
  2. This is my favorite way to prepare eggplant. I usually add minced chili, jalepeno or serrano peppers (whatever I have on hand) in addition to the chili garlic paste as I like my food super spicy but it's delicious just as written!
     
  3. Very good balance. it's a keeper!
     
  4. I've always wanted to make this at home, and this recipe is very good. Thanks for sharing!
     
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