Spicy Chinese Eggplant
Eggplant was made for the microwave. Slow heat gently steams it and locks in moisture, turning it tender and creamy. This classic Chinese preparation uses a medley of sauces that features black vinegar. Made from fermented black sticky rice, this malty, smoky condiment adds a complexity that completely transforms the eggplant's mild flavor.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Prep Time8 mins
Cook Time4-5 mins
to play a board game
- 1-2 Japanese eggplants
- ½ teaspoon Chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- ½ tablespoon chili sauce (Lao gan ma)
- 4 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- 3 tablespoons vegetable oil
- Cut the eggplants into 4" chunks crosswise, and then cut each chunk lengthwise into 4-6 strips. Place in the Anyday dish and cover with the lid (knob lifted). Cook in the microwave for 4-5 minutes, or until eggplant is tender when pierced with a fork.
- In a separate small bowl, combine the black vinegar, soy sauce, oyster sauce, sugar, sesame oil, and chili sauce. Mix well and set aside.
- Pour the sauce over the cooked eggplant, then sprinkle the chopped garlic and thinly sliced scallions on top.
- Heat the vegetable oil in a pan until just smoking. Carefully pour hot oil over the eggplant, garlic, and scallions. Serve warm.
Serving suggestions & tips
- For a vegan friendly recipe, use vegan oyster sauce, made with mushrooms.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.