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