Скачать или смотреть Sautéed Chinese Eggplant (Vegan & Gluten-Free) - Susanna Foo

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Simple sautéed Chinese Eggplant (Vegan and gluten-free)

Of all the varieties of eggplant, I love to use Chinese eggplant the best. It is sweet, no bitterness, no seed in the flash, and very easy to cook.

Ingredients:

1 lb. Chinese eggplant cut into 1/3-inch cubes
½ cup corn or vegetable oil
5 large cloves of garlic, chopped
1 heirloom tomato, seeded and cut into 1/3-inch cubes
3 scallion, white part only, sliced thinly.
2 tbsp gluten-free soy sauce
2 tsp vinegar
¼ cup fresh chopped basil
1 tbs sugar

Directions:

1) Soak Chinese eggplant in 1 tbs salt and 1 tbsp vinegar for 5-8 minutes, drain, and place on paper towels until totally dry. If it’s not dry, the oil will splatter all over on the next step.

2) Heat ¼ cup oil in a large nonstick pan until it reaches about 375° F. Add eggplant to the very hot oil and stir until the eggplant slightly becomes slightly soft. Pour the cooked eggplant into a strainer, let the oil drain over a bowl.

3) In the same pan, turn the heat to medium, add garlic, and sauté until slightly soft. Then add soy sauce, vinegar, sugar, eggplant, and tomato. Stir until the eggplant totally coated with the sauce.

4) Garnish with scallion and basil. Serve immediately.

Chef’s Note:

Chinese Eggplant is about 1 ½” round and about 10 “to 12” long, with a deep purple color. Choose Chinese eggplant that are deep purple with shiny skin and firm to the touch without bruises or wrinkles

Do not confused with Japanese eggplant, which is much shorter, had a deep dark purple color and light green and slightly bitter flesh.


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