Cold Barbecued Chinese Eggplant

Ingredients

• ¼ cup peanut oil
• 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces
• 2 tablespoons grated ginger
• 4 cloves garlic, peeled and minced
• 3 tablespoons hot bean paste
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon brown vinegar
• 1 tablespoon sesame oil
• 8 scallions, trimmed and minced

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    151 calories; 8 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 4 grams protein; 1 milligram cholesterol; 533 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 12 appetizer servings

Preparation

1. Heat the oil in a wok or cast-iron skillet over medium heat until hot. Add eggplant and, stirring constantly, cook until soft, about 5 minutes. Remove the skillet from the heat. Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil. Set the eggplant aside.
2. Return the skillet to medium heat. Add the ginger, garlic and bean paste. Stir and cook for one minute. Stir in the broth, soy sauce and sugar. Bring the liquid to a boil. Add the eggplant and cook for 3 minutes, stirring constantly. Stir in the vinegar and sesame oil. Put the eggplant in a large bowl. Set aside to cool. Garnish with minced scallion and serve.

15 minutes