Garlic Chinese Eggplant
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4 Servings
Ingredients
- 2 small Chinese eggplant, chopped into bite-sized pieces
- 1 teaspoon salt
- 1 ½ tablespoons soy sauce or tamari
- 1 tablespoon water
- 1 teaspoon sugar
- ¼ cup cornstarch, divided
- 2 ½ tablespoons peanut or vegetable oil, divided
- 1 teaspoon minced ginger
- 3 cloves garlic, chopped
- 2 small Chinese eggplant, chopped into bite-sized pieces
- 4.26g salt
- 19.17g soy sauce or tamari
- 12.78g water
- 4.26g sugar
- 59.15ml cornstarch, divided
- 31.95g peanut or vegetable oil, divided
- 4.26g minced ginger
- 3 cloves garlic, chopped
This is a spicy and satisfying dish! The eggplant is cooked until crispy and smoky. The garlic sauce is tangy and rich. Both vegan and gluten-free (if made with tamari). What’s not to love?
Preparation
STEP 1
Place chopped eggplant in a large bowl with 1 teaspoon of salt and enough water to cover. Put a lid on the bowl to keep eggplant submerged for 15 minutes. Drain and pat dry.
STEP 2
In a small bowl combine soy sauce, water, sugar and 1 teaspoon cornstarch. Set aside.
STEP 3
Toss eggplant by hand with remaining cornstarch until each piece has a light coating.
STEP 4
Heat a non-stick pan or wok to medium-high heat. When pan is hot, add 2 tablespoons of oil. Cook eggplant on each side until pieces are soft and lightly charred, about 8-10 minutes total. Remove eggplant onto plate and set aside.
STEP 5
Add remaining ½ tablespoon of oil to pan with ginger and garlic. Cook until fragrant, about 1-2 minutes. Add eggplant back into pan.
STEP 6
Give sauce an extra mix to be sure cornstarch is dissolved and pour over eggplant. Stir a few times until eggplant is coated and the sauce thickens. Serve with jasmine rice or noodles.