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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 4 Chinese eggplants (2 lb.)
- 1 Tbs. peanut oil
- 3 cloves garlic, chopped (1 Tbs.)
- 1 Tbs. low-sodium soy sauce
- 1/2 tsp. sugar
- 1 cup Spring Onion Oil
- 1 Tbs. Chile-Garlic Paste or sambal oelek chile sauce
Method
- Preheat grill or preheat oven to 400F.
- Grill eggplants whole or broil on baking sheet 8 to 10 minutes, turning several times, or until charred on all sides.
- Cool.
- Heat oil in skillet over medium-low heat.
- Add garlic, and cook 1 minute, or until light brown.
- Transfer to paper towel to drain.
- Stir together soy sauce and sugar in small bowl.
- Set aside.
- Peel eggplants, and cut into chunks.
- Transfer to platter.
- Drizzle eggplant with soy sauce mixture and Spring Onion Oil, and dot with Chile-Garlic Paste.
- Top with sizzled garlic.
