Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, appetizer, main course, side dish
Time 15m
Yield Eight to 12 appetizer servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 528 milligrams, Sugar 9 grams
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