Hunan-Style Eggplant
2 min readHere is one of my favorite ways to prepare eggplant. If you use the less seedy Asian variety, salting the eggplant is never necessary. Sprinkle with the optional peanuts and serve over brown rice for a delicious and nutritious meal.
MAKES 6 SERVINGS
3 medium Asian eggplants (about 8 ounces each), unpeeled, cut into 1-inch chunks, or 2 medium regular eggplants, about 12 ounces each, unpeeled, cut into 1-inch chunks, set in a colander and lightly salted to drain 30 minutes (salting is optional)
2 tablespoons peanut oil
4 large cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1⁄2 cup low-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese chili paste, or to taste
1 tablespoon plain rice vinegar
2 teaspoons sugar
4 scallions, green parts only, thinly sliced
1⁄4 cup chopped roasted peanuts (optional)
1⁄2 tablespoon toasted (dark) sesame oil
If using salted regular eggplant, rinse the drained eggplant under cold running water. Dry between paper towels. In a wok or large nonstick skillet, heat peanut oil over medium-high heat. Add eggplant and cook, stirring and tossing constantly, until softened, about 4 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes. Add broth, soy sauce, chili paste, vinegar, and sugar; cook, stirring constantly, until eggplant is tender and has absorbed most of the liquid, about 2 minutes. Reduce heat to medium and add the scallion greens, peanuts (if using), and sesame oil; cook, stirring, 1 minute. Serve warm or at room temperature.
{PER SERVING} Calories 95 • Protein 3g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 3g • Sodium 249mg
