Name: Chinese Barbecue Eggplant
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 large Chinese or Japanese eggplants (about 14 ounces; 400 g total); 5 tablespoons (75 g) neutral oil, such as peanut, divided; 8 medium cloves garlic (40 g), minced; 2 fresh red Thai chiles (2 g), sliced; 2 teaspoons oyster sauce; 2 teaspoons granulated sugar; 2 tablespoons (30 ml) light soy sauce, such as Lee Kum Kee; 1 teaspoon MSG (optional); 2 scallions, white and green parts, thinly sliced cross-wise

Ingredients

2 serv.

2 large Chinese or Japanese eggplants (about 14 ounces; 400 g total)
5 tablespoons (75 g) neutral oil, such as peanut, divided
8 medium cloves garlic (40 g), minced
2 fresh red Thai chiles (2 g), sliced
2 teaspoons oyster sauce
2 teaspoons granulated sugar
2 tablespoons (30 ml) light soy sauce, such as Lee Kum Kee
1 teaspoon MSG (optional)
2 scallions, white and green parts, thinly sliced cross-wise

Instructions

Tap a step to mark it done

1 Adjust oven rack to middle position and preheat the oven to 425°F (220°C). Place eggplant on a foil-lined rimmed baking sheet and brush each eggplant all over with 1 tablespoon oil. Roast until tender and brown, 20 to 25 minutes.
2 Meanwhile, in a small heatproof bowl, combine garlic, chiles, oyster sauce, sugar, light soy sauce, and MSG, if using. In a small saucepan set over medium heat, heat the remaining 3 tablespoons oil until shimmering. Pour hot oil over garlic and chiles, add other seasonings, and stir well to combine.
3 Remove eggplants from the oven and, using a paring knife, split the eggplant open by making an incision down the center of each eggplant (do not cut all the way through). Divide sauce between eggplants, spooning into each incision. Roast until the garlic begins to carmelize and brown, about 10 more minutes. Remove from heat, let cool slightly, garnish with scallions, and serve.