Chinese Eggplant with Ginger & Scallion
This dish actually uses a variety of eggplant, called Kurume, otherwise known as Japanese Eggplant.
I did not record from where I got this recipe. It uses Japanese eggplant, otherwise known as a Kurume. These are the longer, slender and smaller than traditional eggplant. You might occasionally see them in the grocery store and they're almost always available at any Asian market. Small and flavorful, you do not need to peel them because the skins are thin and tasty.
There is a two-step process in cooking this dish. The first requires grilling the eggplant separately, then finish the dish in the wok. While the original author intended the eggplant to be grilled on an outdoor grill, I’ve only made this dish using a stovetop grilling pan. The two-step cooking process makes this a rich and flavorful dish; a worthy and hearty side dish to a Chinese dinner banquet.
Chinese Eggplant with Ginger & Scallions
Ingredients
- 4 medium sized Japanese eggplants (kurume)
- 4 tbsp sesame oil
- 4 tbsp vegetable oil
- 4 tbsp peanut oil
- 1 tbsp hot pepper oil (like, Mongolian Fire Oil)
- 4 tbsp dark soy sauce (like, Pearl River Bridge)
- 4 tbsp white wine
- 4 tbsp rice wine vinegar (like, Marukan)
- 1 tsp table sugar
- 1 teaspoon dried red pepper flakes
- 3 tbsp garlic, finely minced
- 6 green onion, finely chopped - whites and green stems separated
- 4 tbsp fresh grated ginger
- non-stick cooking spray (like, Pam)
Instructions
- Slice each eggplant by its length into quarters; then slice the quarters into one-inch thick pieces.
- In a large mixing bowl, drizzle the sesame and vegetable oil over the eggplant pieces, and toss well to coat.
- Heat a grilling pan over high heat on the stovetop and spray liberally with non-stick cooking spray. Grill the eggplant pieces until they brown and pick up a little char, 3-4 minutes. Flip the eggplant pieces over and repeat on the other side. Remove the eggplant to a platter to await the next step.
- Combine the chopped white parts of the green onion, or scallion, with the freshly grated ginger, red pepper flakes and the minced garlic in a small bowl and set aside.
- Combine the soy sauce, rice wine, vinegar and sugar in a bowl and set aside.
- Over high heat, bring the wok to the smoking point. Pour in the peanut and pepper oil in the wok and immediately add the onion, ginger, pepper and garlic. Stir-fry the ingredients quickly and immediately upon introduction to the oil or the garlic will burn.
- Add the eggplant pieces to the wok. Stir fry the pieces until they become soft, about 3 minutes.
- Move all the ingredient to the sides of the wok and add the soy sauce, rice wine, sugar and vinegar. Allow it to quickly come to a boil, and then fold in the eggplant pieces.
- Stir well to combine and cook another 2 minutes. Add the chopped green stems of the scallions at the last minute before removing from the wok to serve.
Notes
- Like any good wok chef, prepare all your ingredients ahead of time so they are at the ready and within arms reach before you begin, known in French cooking terminology as Mis en Place.
- The dish will hold in a 200°F oven while preparing other dishes for a Chinese supper.
