Argentinian-Style Wood Fired Baked Eggplant with Chinese Twist
A fusion dish that combines the flavors of Chinese cuisine with the smoky taste of wood-fired baking, using eggplant as the main ingredient.
Ingredients
- ●2 medium Eggplantpreferably Japanese or Chinese eggplant
- ●2 tablespoons Shaoxing wineor dry sherry
- ●1 tablespoon Soy sauceuse a good quality, low-sodium soy sauce
- ●1 tablespoon Brown sugaradjust to taste
- ●1 tablespoon Gingerminced
- ●1 clove Garlicminced
- ●1 tablespoon Sesame oilor other neutral oil
- ●1/4 cup Green onionschopped, for garnish
- ●to taste Saltadjust seasoning as needed
Instructions
- 1
Preheat the wood-fired oven to 500°F (260°C).
- 2
Cut the eggplant in half lengthwise and scoop out the seeds.
- 3
In a small bowl, whisk together the Shaoxing wine, soy sauce, brown sugar, ginger, and garlic.
- 4
Brush the eggplant halves with the sesame oil and season with salt.
- 5
Place the eggplant on a baking sheet lined with parchment paper and brush with the wine mixture.
- 6
Transfer the eggplant to the preheated wood-fired oven and bake for 15-20 minutes, or until tender and lightly charred.
- 7
Remove the eggplant from the oven and garnish with chopped green onions.
- 8
Serve hot, with additional soy sauce and sesame oil on the side if desired.