Chinese eggplant in garlic sauce is a sweet and spicy dish, best enjoyed with steamed rice. It has that velvety sauce, which can be made as spicy as you want to please everyone.
| Preparation Time: | 30 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Long eggplant | 300 gm |
| Garlic Clove | 3 |
| Ginger | 1 tbsp chopped |
| Green chilies (optional) | 4 |
| Green Onions or Fresh Coriander | To garnish |
| Vegetable Oil | To Fry |
| Salt | 1/4 tsp |
| Red chilli flakes | 1/2 tsp |
| Soy Sauce | 3 tbsp |
| Rice vinegar | 2 tsp |
| Corn Starch | 1.5 tbsp |
| Sugar | 3 tsp |
| Pickled chilli | 3 tsp |
| Sesame oil for dressing | 1 tsp |
| Basil | A bunch |
Method
- Finely chop garlic and ginger.
- Cut half inch thick pieces of eggplant about 2 to 3 inches long.
- Heat oil in a wok and fry the eggplant pieces. Do not skip frying. That’s half the taste of this dish.
- Heat 2 tbsp oil in a pan and saute garlic and ginger.
- Mix soy sauce, vinegar, red chilli flakes, salt, sugar and corn starch in a 2/3 cup of water.
- Add the sauce mixture to the pan and stir.
- Add fried eggplant and basil leaves and mix lightly to coat all pieces.
- Garnish Chinese eggplant in garlic sauce with chopped green onions and sesame oil and serve it with steaming steamed rice.
Notes:
- The long eggplants are better for this recipe as they are less bitter but even the big round eggplants work.
- Always cook this dish on high heat.
- You can also add 5-6 green onions along with ginger and garlic.
- Read the complete recipe first before starting to cook.
Summary
Recipe Name
Chinese eggplant in garlic sauce
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)