Spicy Roasted Eggplant with Oyster Sauce
You can profitably add 1/2 pound tofu diced into tiny pieces at the very end.
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.
2 lb. (1 kg) Asian (slender) eggplants (aubergines)
2 tablespoons oyster sauce
2 tablespoons Thai or Vietnamese fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
3 tablespoons peanut oil
4 large cloves garlic, minced
1-1/2 tablespoons peeled and finely minced fresh ginger
Scant 1/2 teaspoon red pepper flakes
1/3 cup (1/2 oz/15 g) chopped fresh cilantro (fresh coriander)
2 teaspoons Asian sesame oil
- 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.
In a small bowl, whisk together the oyster sauce, fish sauce, soy
sauce, and sugar, whisking until the sugar dissolves.
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.
Remove from the heat and stir in the cilantro and sesame oil. Let
the eggplant cool in the pan.
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
Color photographs throughout
Last modified: December 13, 2005