Chinese eggplant with garlic sauce

 Chinese eggplant with garlic sauce

  The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.

  To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

Ingredients :

  1. 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
  2. 1 teaspoon salt
  3. 1 tablespoon cornstarch

Sauce (*footnote 2) :

  1. 1 tablespoon light soy sauce (or soy sauce)
  2. 1 tablespoon water
  3. 1/2 teaspoon dark soy sauce (*see footnote 3)
  4. 2 teaspoons sugar
  5. 1 teaspoon cornstarch

Stir-fry :

  1. 2 1/2 tablespoons peanut oil (or vegetable oil)
  2. 1 teaspoon ginger , minced
  3. 3 cloves garlic , chopped
Chinese Eggplant with Garlic Sauce
Chinese eggplant with garlic sauce

Instructions :

  1. (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  2. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
  3. Combine the sauce ingredients in a small bowl, mix well.
  4. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  5. Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
  6. Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
  7. Serve hot as a side or as main over steamed rice or noodles.

Other recipes Salad : Here
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