- 4 medium eggplant
- 2 tablespoons vegetable oil
- 4 teaspoons sesame oil
- 6 cloves garlic, minced
- 4 tablespoons chopped fresh ginger
- 6 scallions, trimmed and minced
- ½ teaspoon dried red-pepper flakes
- 7 tablespoons soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons rice-wine vinegar
- 2 tablespoons lemon juice
- 4 tablespoons chopped cilantro
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
210 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 11 grams dietary fiber; 20 grams sugars; 5 grams protein; 1039 milligrams sodium
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.