Looking for a delicious Chinese eggplant dish? This Chinese Eggplant With Garlic Sauce Recipe is sure to please! Summer meals like this are perfect for this dish. It is light, yet flavorful and satisfying. The garlic sauce complements the eggplant perfectly. Give this recipe a try, you won’t be disappointed!
If you’re craving a flavorful and light vegetable recipe, this Chinese Eggplant With Garlic Sauce Recipe is for you. The garlic sauce adds a flavorful kick to the dish, and the eggplant soaks up the sauce, making it even more delicious. The eggplant offers a nice amount of fiber, along with some vitamins and minerals, and the garlicky sauce complements it well.
If you’re looking for a recipe that will help you create a magnificently flavorful meal without hours of cooking time, look no further. This eggplant with garlic sauce recipe is quick and easy to make and tastes delicious. The eggplant with garlic sauce recipe is a simple way to dress up a dish to make it family-friendly and delicious. Eggplant is a healthy and versatile vegetable, and this recipe showcases its flavor perfectly.
How To Make Chinese Eggplant With Garlic Sauce
An awesome way to intensify the flavors of a dish, this Chinese Eggplant With Garlic Sauce Recipe is a welcome addition to any vegetarian or vegan diet. A quick and easy way to make a delicious meal in minutes, this recipe is sure to satisfy your palate. Ready in less than 40 minutes from start to finish, this eggplant with garlic sauce recipe is as simple as it sounds – just cook until the pulp becomes tender, and then enjoy!
Ingredients
- 2 (10 oz. / 300 g) small Chinese long eggplant, chopped into bite-size pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
Stir-fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon ginger, minced
- 3 cloves garlic, chopped
Step By Step Instructions To Make Chinese Eggplant With Garlic Sauce
Step 1
To prepare option 1, place eggplant in a large bowl with enough water to cover it. Add 1 teaspoon of salt and mix well. Cover the pot with a lid for 15 minutes to keep the eggplant under water. Let the water drain and then pat it dry.
Step 2
Option 2, Slice the eggplant and spread it out on a paper towel. Salt the eggplant slices on both sides with Kosher salt. After 45-60 minutes, allow the mixture to rest. Without rinsing, pat the surface dry.
Step 3
In a small bowl, combine all the sauce ingredients and stir well.
Step 4
Using a hand mixer, combine 1 tablespoon of cornstarch with eggplant, and mix until the cornstarch is evenly distributed.
Step 5
Over medium-high heat, add 2 tablespoons oil to a large nonstick skillet. Ensure that the eggplant is evenly spread across the bottom of the skillet without overlapping.
Step 6
One side at a time, cook the eggplant for 8 to 10 minutes until all the surfaces are charred and soft. Remove the eggplants from the pan and place them on a plate. Turn the skillet to medium if it gets too hot and smokes.
Step 7
In the same skillet, add the remaining half teaspoon of oil, the ginger, and the garlic. Several times, stir until fragrant. Back into the skillet, add all the eggplant.
Step 8
After mixing again, pour the sauce over the eggplant and stir until the cornstarch is fully dissolved. Stir the sauce several times as soon as you add the eggplant until it is evenly coated and thickens. Prepare a large plate by placing everything on it.
Step 9
Serve hot over steamed rice or noodles as a side or main dish.
Conclusion
We hope you enjoyed our Chinese Eggplant With Garlic Sauce Recipe. This is a great eggplant recipe that is simple to prepare but full of flavor. The eggplant is cooked until it’s soft inside and crispy outside. The garlic sauce that is poured over the eggplant is a perfect blend of saltiness and spiciness that goes so well with the soft, tender eggplant. This is a great meal to have during the fall months when eggplants are in season.
More Delicious Recipes
Chinese Eggplant With Garlic Sauce Recipe
Ingredients
- 2 (10 oz. / 300 g) small Chinese long eggplant, chopped into bite-size pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
Stir-fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon ginger, minced
- 3 cloves garlic, chopped
Instructions
- To prepare option 1, place eggplant in a large bowl with enough water to cover it. Add 1 teaspoon of salt and mix well. Cover the pot with a lid for 15 minutes to keep the eggplant under water. Let the water drain and then pat it dry.
- Option 2, Slice the eggplant and spread it out on a paper towel. Salt the eggplant slices on both sides with Kosher salt. After 45-60 minutes, allow the mixture to rest. Without rinsing, pat the surface dry.
- In a small bowl, combine all the sauce ingredients and stir well.
- Using a hand mixer, combine 1 tablespoon of cornstarch with eggplant, and mix until the cornstarch is evenly distributed.
- Over medium-high heat, add 2 tablespoons oil to a large nonstick skillet. Ensure that the eggplant is evenly spread across the bottom of the skillet without overlapping.
- One side at a time, cook the eggplant for 8 to 10 minutes until all the surfaces are charred and soft. Remove the eggplants from the pan and place them on a plate. Turn the skillet to medium if it gets too hot and smokes.
- In the same skillet, add the remaining half teaspoon of oil, the ginger, and the garlic. Several times, stir until fragrant. Back into the skillet, add all the eggplant.
- After mixing again, pour the sauce over the eggplant and stir until the cornstarch is fully dissolved. Stir the sauce several times as soon as you add the eggplant until it is evenly coated and thickens. Prepare a large plate by placing everything on it.
- Serve hot over steamed rice or noodles as a side or main dish.