Description
Chinese Eggplant with Garlic Sauce is a braise of pan fried lightly coated eggplants in a sauce made with soy sauce and lots of garlic.
Ingredients
Scale
- 4 Asian eggplants, sliced into bite sized pieces
- 1/4 cup + 2 tsp cornstarch
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/4 cup water
- 2 tsp sugar
- 1 whole garlic, minced
- 1 tsp minced ginger
- salt
- peanut oil
Instructions
- In a large plate spread the eggplant out and sprinkle salt over the top. Set it aside for 30 minutes, pat dry with paper towel.
- In a small bowl combine light soy sauce, dark soy sauce, sugar, 2 teaspoon cornstarch and water. Mix it well.
- Place eggplants in a large bowl and toss it with the remaining cornstarch to coat.
- Heat up a wok, add oil then cook eggplants in one layer until they are lightly charred. You might need to do it in batches if you have a small wok. Remove the eggplants from the wok then set it aside.
- Back to the wok, add oil then sauté your garlic and ginger in medium low heat until its fragrant and light brown in colour.
- Add the eggplants back then pour the sauce, stir to coat then turn heat to low. Cover your wok and cook until eggplants are tender. Season with salt then serve with steamed rice.