Spicy Roasted Eggplant with Oyster Sauce

From globalgourmet.com

You can profitably add 1/2 pound tofu diced into tiny pieces at the very end.

Serves 4

California's Asian immigrants have introduced a vast repertoire of savory dishes made with the long, slender Chinese and Japanese eggplants. Here, ingredients from the Asian pantry - fish sauce, oyster sauce, pepper flakes, and sesame oil - turn mild-tasting roasted eggplant into an irresistible, tongue-tingling dish. Serve with pork or fish.

  1. Preheat the oven to 475 degrees F (245 degrees C). Prick the eggplants in several places with a fork to allow steam to escape. Place on a baking sheet and bake until tender when pierced with a knife, about 25 minutes. Remove from the oven and slit the eggplant skins lengthwise with a knife to speed cooling. When cool, use a spoon to scrape the flesh from the skin in long, thick shreds. It's okay if some of the skin sticks to the flesh.

  2. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar, whisking until the sugar dissolves.

  3. In a frying pan over medium heat, warm the peanut oil. Add the garlic, ginger, and red pepper flakes and cook stirring, for about 1 minute to release the flavor of the aromatics. Add the shredded eggplant and cook stirring, for 1 minute. Add the oyster sauce mixture and stir to combine. Cook for 1-2 minutes to blend the flavors.

  4. Remove from the heat and stir in the cilantro and sesame oil. Let the eggplant cool in the pan.

  5. Transfer to a serving dish and serve warm or at room temperature.

*Nutritional analysis per serving:*

Calories 209 (Kilojoules 878); Protein 5 g; Carbohydrates 20 g; Total Fat 13 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 921 mg; Dietary Fiber 3 g.

The Williams-Sonoma New American Cooking Series
Time Life Books, 2000
Hardback, $22.95
Color photographs throughout
ISBN: 0-7370-2039-3

Marianne Mueller
Last modified: December 13, 2005