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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: Eggplant with Garlic Sauce
Servings: 2
Calories: 314kcal
Author: berg
- 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
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.
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