Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/2 inch rounds
- 1/4 cup vegetable oil
- 1/4 cup chili oil
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add eggplant slices and cook for 5-7 minutes until lightly browned and tender. Remove from skillet and set aside.
3. In the same skillet, add chili oil and minced garlic. Cook for 1-2 minutes until fragrant.
4. Add soy sauce, rice vinegar, sugar, and salt. Stir to combine.
5. Return eggplant slices to the skillet and toss to coat with the chili oil mixture.
6. Cook for an additional 2-3 minutes until heated through.
7. Transfer to a serving dish and garnish with sliced green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Red pepper flakes can be used instead of chili oil.
- White vinegar can be used instead of rice vinegar.
Variations:
- Add sliced bell peppers or onions to the skillet for added flavor and texture.
- Use different types of eggplant, such as Japanese or Chinese eggplant.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- To reduce the amount of oil used, you can bake the eggplant slices in the oven instead of frying them in a skillet.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of sesame seeds and sliced green onions on top.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the eggplant is not cooked through, cook for an additional 1-2 minutes until tender.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
- Eggplant is a staple ingredient in many Asian cuisines, including Chinese, Japanese, and Korean.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main dish with steamed rice.
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Region: Chinese