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Strange-Flavor Eggplant

From Barbara Tropp, China Moon Cookbook

Makes: 2 Cups


  • 1-1.25 lb. large eggplant
  • Aromatics:
    • 1 tbs. garlic, minced
    • 1 tbs. ginger, minced
    • 1/4 c. scallions, thin sliced
    • 1/4-1/2 tsp. dried red chilli flakes
  • Sauce:
    • 3 tbs. soy sauce
    • 3 tbs. brown sugar, packed
    • 1 tsp. unseasoned Japanese rice vinegar
    • 1 tbs. hot water
  • 2 tbs. corn or peanut oil
  • 1/2 tsp. sesame oil
  • Garlic Croutons
  • scallions, thin sliced, for garnish


  1. Preheat oven to 475F. Prick eggplant several times with fork. Bake eggplant on baking sheet until tender, 20-40 minutes, depending on size. Remove and slit lengthwise to speed cooling. While still warm, remove tough stem and peel. Cube the pulp, and blend in food processor until smooth.
  2. Combine aromatics. Combine sauce.
  3. Heat large heavy skillet. Add 2 tbs. oil, swirl to glaze pan. Reduce heat to medium-high. Add aromatics, stir until fragrant, about 15 seconds. Add sauce, stir until simmering. Add eggplant, stir well to blend and


  • Recommendation is to serve with Garlic Croutons: thin slices of day-old French bread, rubbed with olive oil and garlic, and toasted. This makes a fine appetizer. However, I've served the eggplant with the main course, without croutons, which makes it more of a condiment.
  • I used about 1/4 tsp. of Chef Chow's Szechuan Hot Bean Paste, in lieu of the chili flakes.

Keywords: Chinese, Vegetables, Eggplant.