Description
🍆 This classic Sichuan dish is packed with bold flavors and bursting with nutrients, making it a delicious and healthy choice for any meal! 🥄
🌶️ Perfect for spice lovers, this easy-to-make recipe will transport your taste buds straight to the heart of authentic Chinese cuisine! 🍽️
Ingredients
Eggplant (½ to 1.25 lbs, sliced or cut into pieces)
Olive oil, canola oil, or vegetable oil (2-3 tablespoons for sautéing)
Garlic (1-7 cloves, minced)
Ginger (1 teaspoon, minced)
Scallions (chopped or thinly sliced, for garnish)
Soy sauce (1-2 tablespoons)
Dark soy sauce (1 teaspoon)
Shaoxing wine (1 tablespoon, optional)
Shacha sauce (½ teaspoon, optional for added depth)
Oyster sauce or vegetarian oyster sauce (2 tablespoons)
Sugar (½ to 1 teaspoon)
Vinegar/Black vinegar (2 teaspoons or 1 tablespoon black vinegar)
Potato starch or cornstarch (¼ teaspoon as a thickener)
Water (2-3 teaspoons to dissolve starch)
Sesame oil (1 teaspoon, to finish the dish)
Chili flakes or hot chili sauce (optional for spiciness)
Sesame seeds (1 tablespoon, for garnish)
Instructions
1. Begin by slicing the eggplant into uniform pieces, about ½-inch thick, to ensure even cooking.
2. To remove bitterness and prevent a mushy texture, sprinkle the eggplant slices with Kosher salt and let them rest for 30-45 minutes, then pat them dry. Alternatively, soak the eggplant in salted water for 15 minutes and dry thoroughly afterward.
3. Choose your preferred cooking method for the eggplant: Fry or steam. For frying, heat 2-3 tablespoons of vegetable oil in a nonstick skillet over medium heat and fry the eggplant pieces until golden-brown on both sides, about 2-3 minutes per side. Drain on a paper towel. For steaming, place the eggplant slices in a steaming basket and steam for 10-12 minutes until tender but still firm.
4. Prepare the garlic sauce in a small bowl by mixing 1-2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce (or vegetarian alternative), ½ to 1 teaspoon sugar, 2 teaspoons vinegar (or 1 tablespoon black vinegar), and ¼ teaspoon cornstarch or potato starch dissolved in 2-3 teaspoons water. Set aside.
5. Mince the garlic (1-7 cloves) and ginger (1 teaspoon). Keep these separately ready for sautéing.
6. Heat 1 tablespoon of oil in the same skillet over medium heat. Add the minced garlic and ginger, stirring frequently, and sauté until fragrant (about 1-2 minutes). Be careful not to burn the garlic.
7. Reduce the heat to low and return the cooked eggplant to the skillet. Pour the prepared garlic sauce mixture over the eggplant and gently toss to coat evenly. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken and cling to the eggplant.
8. Drizzle the dish with 1 teaspoon sesame oil to enhance flavor and garnish with chopped scallions, sesame seeds, or chili flakes based on your preference.
9. Serve the Eggplant in Garlic Sauce hot alongside steamed rice, Chinese noodles, or fresh salads for a complete meal.
10. Store any leftovers in an airtight container in the refrigerator for up to three days, reheating gently on a stovetop or microwave when ready to enjoy.
Notes
1. Tips for Preparing Perfectly Cooked Eggplant Without Bitterness or Mushiness.
2. How to Customize Eggplant in Garlic Sauce for Different Diets and Taste Preferences.
3. Quick Cooking and Storage Tricks to Make Your Eggplant in Garlic Sauce Last Longer.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Stir Fry
- Cuisine: China