Seriously Simple: This Asian dish is a favorite in our family | Variety Menu | ArcaMax Publishing
I like cooking with Japanese eggplants. They have a thick skin and sponge-like texture that allows for glazes and sauces to be easily absorbed. I also like the
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Cooking tools:
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- Stove
- Chef's knife
- Cutting board
- Measuring spoon
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- Plate
Ingredients
- 3 tablespoons peanut oil
- 4 Japanese eggplants, unpeeled and cut into 1‑inch thick slices
- 3 medium cloves garlic, minced
- 2 tablespoons finely chopped fresh ginger
- 4 scallions, finely chopped
- 1 tablespoon chili paste with garlic
- 2 tablespoons sherry
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 2 teaspoons cider vinegar
- 1/2 cup chicken stock
- Salt to taste
- 2 teaspoons dark sesame oil
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