A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spicy Roasted Eggplant With Oyster Sauce
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- #76112
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds Asian eggplants
2 tablespoons oyster sauce
2 tablespoons Thai or Vietnamese fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
3 tablespoons peanut oil
4 cloves garlic, minced
1 1/2 tablespoon peeled and finely minced fresh ginger
1/2 teaspoon red pepper flakes
1/3 cup chopped fresh cilantro
2 teaspoons Asian sesame oil
directions
Preheat oven to 475 degrees F.
Prick eggplants in several places with fork to allow steam to escape. Place on baking sheet and bake until tender when pierced with knife, about 25 minutes.
Remove from oven and slit eggplant skins lengthwise with knife to speed cooling. When cool, use spoon to scrape flesh from skin in long, thick shreds. It's OK if some skin sticks to flesh.
In small bowl, whisk together oyster sauce, fish sauce, soy sauce and sugar, whisking until sugar dissolves.
In frying pan over medium heat, warm peanut oil. Add garlic, ginger and red pepper flakes and cook, stirring about 1 minute, to release flavor of aromatics.
Add shredded eggplant and cook, stirring, 1 minute. Add oyster sauce mixture and stir to combine. Cook 1-2 minutes to blend flavors.
Remove from heat and stir in cilantro and sesame oil. Let eggplant cool in pan.
Transfer to serving dish and serve warm or at room temperature.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 4, 2008
The taste of this was wonderful, however the 2 pounds of eggplant didn't seem to yield enough flesh to match the amount of sauce (more sauce than eggplant). We'd add more eggplant next time, or only add the amount of oyster sauce mixture as needed.