Bridge Street

Chili Garlic Eggplant

Chef Zach from Wegmans stopped by to make Chili Garlic Eggplant.  The recipe is featured in Wegmans new 'menu' magazine and also on the hot food bar at your local Wegmans store.

1 1/2 Tbsp JFC White Roasted Sesame Seeds
3 Tbsp Lee Kum Kee Chili Garlic Sauce
2 Tbsp Asian Gourmet Chili Oil
1 tsp Kikkoman Black Bean Sauce with Garlic
2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks
1 Tbsp Wegmans Vegetable Oil
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice
3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions
1/2 red sweet pepper, seeded, 1/4-inch dice
Salt to taste
1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods)
1 green onion, trimmed, thinly sliced

1.Make spicy sauce: Combine sesame seeds, chili garlic sauce, chili oil, and black bean sauce in small bowl. Set aside.

2.Place eggplant in steamer insert. Heat 1-inch water in large pan on HIGH to rapid boil. Place insert in pot. Steam 7 min; set aside.

3.Heat oil, garlic, and shallots in stir-fry pan on MED-HIGH. Add celery and onion; cook, stirring 1 min. Add red pepper, cook, 1 min.

4.Add eggplant to pan. Season to taste with salt. Add oyster sauce. Add spicy sauce to taste. Stir to combine. Garnish with green onion.

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