Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Hot and Spicy Eggplant

Use any small, narrow Asian eggplant you can find; they range in color from deep purple to striated shades and peeling is not needed.

Get access to everything we publish when you sign up for Outside+ Join today!.

Use any small, narrow Asian eggplant you can find; they range in color from deep purple to striated shades and peeling is not needed.

Servings
4

Ingredients

Sauce

  • 4 medium cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 2 Tbs. soy sauce
  • 1 Tbs. dark sesame oil
  • 2 tsp. balsamic vinegar
  • 2 tsp. rice vinegar
  • 2 tsp. hot chili oil, or more to taste
  • 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
  • 2 medium scallions (white and light green parts), chopped

Preparation

Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 minutes.

Add eggplants to bowl with sauce and toss to coat. Divide among serving dishes, sprinkle with scallions and serve.

Nutrition Information

  • Calories 76
  • Carbohydrate Content 10 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 519 mg
  • Sugar Content 0 g