Best North Chinese Roast Eggplant Recipes

CHINESE EGGPLANT WITH GARLIC SAUCE

Steps:

• Combine the sauce ingredients in a small bowl and set aside.
• Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
• Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
• Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
• Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

NORTH CHINESE ROAST EGGPLANT

Steps:

• 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.
• 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.
• 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.
• When ready to serve (this improves as it sits at room temperature), garnish with the scallion shreds.

MISO-ROASTED CHINESE EGGPLANTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
• Roast in the preheated oven for 20 minutes, turning once.
• Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
• Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.