I am the only eggplant eater in this house. No matter how much I try to experiment and offer different varieties – nobody seems to budge. They don’t like the texture or the taste. Still trying and I still love eggplant. Whenever I do want to make eggplant dishes, I prepare in small quantities or freeze in portions.
I picked up some Chinese eggplant recently. I have been craving some eggplant in garlic sauce. Haven’t had it in years. The other night, the kids had eaten and the hubster was out for the night. I finally had my chance. The house was quiet. Ahhh, peace. I should have probably taken a nap or something. Instead, I made a late dinner. It’s worth it though. I also made enough for lunch the next day.
Chinese Eggplant in Garlic Sauce
Ingredients:
3 Chinese Eggplants
Cubed, pressed tofu (I only added it because it was leftover – totally unnecessary)
4 garlic cloves, chopped
2 tbsp. chopped ginger
1 tbsp. vegetable oil
1/4 cup water
4 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tbsp. sesame oil
1 tbsp. chili garlic sauce
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 cup vegetable broth
chopped scallions
red pepper flakes
3 Chinese Eggplants
Cubed, pressed tofu (I only added it because it was leftover – totally unnecessary)
4 garlic cloves, chopped
2 tbsp. chopped ginger
1 tbsp. vegetable oil
1/4 cup water
4 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tbsp. sesame oil
1 tbsp. chili garlic sauce
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 cup vegetable broth
chopped scallions
red pepper flakes
Cube up the eggplant.
In a large pan, Saute the eggplant in the vegetable oil. Add in the garlic and ginger. Cook for around 5 minutes.
Add in the water and cover the pan. Steam the eggplant for around 10 minutes.
Mix up the rest of the ingredients (except red pepper flakes and scallions). Pour and mix in to eggplant mixture.
Add in the scallions and red pepper flakes.
Garnish with scallions and serve with rice. Enjoy!
