North Chinese Roast Eggplant

Ingredients

• 2 ½ pounds long, purple Chinese eggplants
• Peanut oil for frying
• 3 tablespoons dark (mushroom) soy sauce
• 2 ½ tablespoons sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon sesame oil
• Fine shreds of scallion for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    524 calories; 47 grams fat; 8 grams saturated fat; 21 grams monounsaturated fat; 15 grams polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 3 grams protein; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings as a side dish or salad

Preparation

1. Cut the eggplant into 2-inch fingerlike strips. A 7- or 8-inch eggplant will yield about 18 to 24 pieces. Heat the peanut oil in a wok or large frying pan.
2. In a bowl, combine the soy sauce, sugar and vinegar. Fry the eggplant a batch at a time until golden brown and drain on paper towels. The eggplant pieces should have plenty of room to fry on the surface of the oil.
3. When all the eggplant is fried, heat a dry wok and add a little oil. When hot, add the garlic and ginger and stir briefly. Add the vinegar mixture and stir. It will quickly thicken, then add the eggplant and toss until most of the sauce cooks away and the pieces are well coated. Turn off the heat, dribble in the sesame oil and remove to a bowl.
4. When ready to serve (this improves as it sits at room temperature), garnish with the scallion shreds.

15 minutes