Eggplant with Garlic Sauce

Eggplant with Garlic Sauce recipes . Eggplant is a very tricky vegetable to cook. If you don’t season it properly, it will taste bitter or extremely plain. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you use too much oil, the eggplant might turn soggy and greasy.

This recipe offers the simplest way to cook a great eggplant dish without using too much oil, and avoids soggy and plain eggplant with the minimum needed cooking time.

Eggplant with Garlic Sauce recipes

Creating a good sauce is really easy. Just mix everything together and pour it over the eggplant at the end of cooking.

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Eggplant with Garlic Sauce recipes

• skillet

Eggplant is a very tricky vegetable to cook. If you don’t season it properly, it will taste bitter or extremely plain.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Eggplant with Garlic Sauce

Servings: 2

Calories: 314kcal

Author: berg

Equipment

• skillet

Ingredients

• 2 small Chinese long eggplant chopped to bite-size pieces
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 2 teaspoons sugar
• 2 1/2 tablespoons peanut oil or vegetable oil
• 1 teaspoon ginger minced
• 3 cloves garlic chopped

US Customary - Metric

Instructions

• Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
• 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.
  
• 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.
  

Nutrition

Calories: 314kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 1760mg | Potassium: 1086mg | Fiber: 14g | Sugar: 20g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg

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