Grilled Chinese Eggplant with Garlic and Ginger Sauce
Adapted from Ashbury's Aubergines.
Servings 4
Calories 134kcal
Equipment
- grill
- wok
- small bowl
Ingredients
- 1½ pounds Chinese eggplant peeled and cut diagonally in ½-inch slices
- 1 teaspoon sesame oil
- 1 tablespoon canola oil or peanut oil
- 3 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 3 scallions white part minced, green part thinly sliced
- 1 jalapeno chile Minced. We used one of our homegrown peppers minus the seeds and thought it was pretty mild.
Sauce
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons rice wine
- 2 tablespoons gluten-free rice vinegar
- 1 tablespoon honey or sugar If you warm the honey a bit, it mixes in easily.
- 1 tablespoon cornstarch
Instructions
- Preheat the grill to medium high heat. Brush the slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone. (You can do this step up to 24 hours before serving, just refrigerate the grilled eggplant.)
- SAUCE: In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
- Preheat the wok on high. Swirl in the canola/peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallion whites (not the green parts), and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil. The sauce should thicken.
- Serve hot or cold as an appetizer or vegetable side dish.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 760mg | Potassium: 452mg | Fiber: 6g | Sugar: 11g | Vitamin A: 167IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg