Get dinner on the table with food networks best recipes videos cooking tips and meal ideas from top chefs shows and experts. Slice into thirds horizontally so you have 3 cylinders.
Spicy Eggplant
After all the eggplant is out of the pan add the green onions ginger garlic.
Chinese eggplant recipes food network. Check out our best most delicious eggplant recipes from giada ina bobby and more of the chefs at food network. This vegan dish is very satisfying both as a side or a main dish served over rice or noodles. Heat over medium heat to 350 degrees f.
Combine sauce ingredients in a small bowl. Place eggplant in a large shallow baking dish. Soak the eggplants for 5 minutes then.
Using the tip of a knife score the flesh of the eggplant being careful not to. Step 1 preheat the oven to 400 degrees f. Step 2 arrange the eggplant halves cut side up on a rimmed baking sheet.
Directions heat 2 tablespoons olive oil in a large skillet over high heat. Place wok over a high heat until hot. Directions cut the eggplants in 12 lengthwise and then slice crosswise into wedges no more than 1 inch wide.
Add 1 cubed japanese eggplant and 3 smashed garlic cloves. Whisk to combine and set aside. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes.
Cut each eggplant in half lengthwise then cut diagonally into 12 inch slices. Mix together the soy sauce sherry sesame oil and garlic in a small bowl. Stir fry until tender about 5 minutes.
Chinese eggplant with garlic sauce the eggplant is grilled until crispy and smoky and then cooked in a rich savory garlic sauce. Add 34 cup of water and the cornstarch to a medium bowl. Heat a wok or large skillet over medium high flame and add the oils.
To prepare the eggplant slice the ends off of an eggplant. With a vegetable peeler remove 1 inch strips of the eggplant skin. Add the soy sauce brown sugar hoisin vinegar chinese five spice garlic powder and red pepper flakes.
Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Tilt the pan to coat all sides. Cover the eggplants with water add the salt and stir to dissolve the salt.
Pour enough oil into a 2 quart saucepan to fill 3 inches.
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