I grilled eggplant slices, and they looked perfect when they were beautifully browned and pulled off the grill. I then nestled my wok right onto the coals, quickly sauteed some garlic, ginger, scallions, and chiles, and tossed in the eggplant and sauce, letting it cook until thickened. It looked so mouthwatering, and I eagerly took a first taste. It had a deep ginger flavor that I love, along with the type of sauce that makes good Chinese food.
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Grilling: Chinese Eggplant with Garlic and Ginger Sauce | Serious …
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