Chinese recipes |
Sichuan Grilled Eggplant And Spinach Salad |
6 Asian eggplants (aubergines) -- abt 6" long ea (or 1 large globe eggplant, abt 1 lb) Peanut oil Dressing: 2 tablespoons peanut oil 1 piece fresh ginger - (1" long) -- peeled and grated 3 garlic cloves -- finely minced 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup dark soy sauce 1/4 cup red wine vinegar or balsamic vinegar 1 1/2 tablespoons Asian sesame oil 1 teaspoon chili oil -- or to taste 1/2 cup Chicken Stock -- (see recipe) 1 pound fresh spinach -- carefully washed, and stemmed 1 tablespoon sesame seeds 1 tablespoon chopped green (spring) onion 1 tablespoon chopped fresh cilantro (fresh coriander) |
Preheat a gas grill to medium-high heat or prepare a fire in a charcoal grill. If using Asian eggplants, cut lengthwise into slices 1/4-inch thick. If using globe eggplant, cut crosswise into slices 1/4-inch thick. Lightly score the flesh with a large crosshatch pattern. Brush lightly on both sides with peanut oil. Place the slices on the hot grill and grill, turning once, until the slices are tender, spongy and have light grill marks, about 4 minutes. Transfer to a plate to cool, then cut into strips 1/4-inch wide by 2 inches long. Transfer to a bowl, cover and refrigerate. |