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Chinese Spicy Garlic Eggplant



¼ cup soy sauce
2 Tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
2 Tbsp. shaoxing jiu (Chinese rice wine) or dry sherry
1 Tbsp. sugar
1 tsp. crushed red chile flakes
1 tsp. kosher salt
4 medium Chinese eggplants, sliced 2” thick crosswise and cut into 6 wedges
2 Tbsp. canola oil
10 cloves garlic, minced
1 (3”) piece fresh ginger, peeled and minced
1 tsp. sesame oil
¼ cup minced scallions