Ingredients
- 1 large or four baby eggplant
- Coarse salt
- 2 tablespoons sesame seeds
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons dry sherry
- 1 tablespoon peanut or vegetable oil
- 1 scallion (white and green part, chopped)
- ¼ cup chicken stock
- Nutritional Information
Nutritional analysis per serving (4 servings)
129 calories; 6 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 0 milligrams cholesterol; 502 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
- Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
- Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
- Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
- Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.
- This recipe is adapted from “Chinese Cooking Secrets” by Karen Lee (Doubleday and Company, $22.50).
Dining and Cooking