Chinese Eggplant in Garlic Sauce
photo by frostingnfettuccine
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- water
- 2 teaspoons cornstarch
- 2 tablespoons low sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon red pepper flakes
- 2 lbs Chinese eggplants, about 5
- vegetable oil
- salt
- pepper
- 6 garlic cloves, chopped
- 3 scallions, thinly sliced, plus more for garnish
- 1 1⁄2 tablespoons chili oil
directions
- Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
- To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Transfer to a bowl and repeat with remaining half.
- Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
- Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 – 60 seconds.
- Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 – 2 minutes.
- Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors.
- Garnish with sliced scallions.
Reviews
-
The family loved it! Next time I am doubling the recipe. They gobbled it up fast and wanted more. I do not have a nonstick but my cast iron pan worked beautifully with charring the eggplant. I put the oil on after it was charred. Since I did not have the chili oil, I added some splashes of sriracha to the sauce as it was thickening. Since we are big garlic lovers,I added more cloves and because I love Chinese five spice, I added a heaping teaspoon. Lovely! My son is over the moon. Thank you!
RECIPE SUBMITTED BY
Arlyn Osborne
United States