Name: Chinese Eggplant with Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 lbs (900g) Chinese eggplant, cut into 3-inch strips; 2 tablespoons vegetable oil; 6 cloves garlic, minced; 1 inch (2.5cm) ginger, minced; 2 green onions, chopped (white and green parts separated); 2 tablespoons doubanjiang (spicy bean paste); 1 tablespoon soy sauce; 1 tablespoon Chinese black vinegar; 1 teaspoon sugar; 1/2 teaspoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1-2 dried red chilies, chopped (optional for extra heat)

Instructions

Prepare the eggplant

Cut the Chinese eggplant into strips about 3 inches long and 1/2 inch thick. If using regular eggplant, consider salting it first to remove bitterness, then pat dry with paper towels.
Make the sauce

In a small bowl, combine the soy sauce, black vinegar, sugar, and the cornstarch slurry. Mix well and set aside.
Cook the eggplant

Heat vegetable oil in a wok or large skillet over high heat. Add the eggplant and stir-fry for 5-7 minutes until it starts to soften and brown slightly. Remove and set aside.
Create the aromatic base

Using the same wok, add a little more oil if needed. Add the minced garlic, ginger, white parts of green onions, and doubanjiang. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Combine and thicken

Return the eggplant to the wok. Pour in the sauce mixture and stir quickly to combine. Cook for 2-3 minutes until the sauce thickens and coats the eggplant evenly.
Finish the dish

Drizzle with sesame oil and toss to incorporate. Garnish with the green parts of the green onions. Serve hot with steamed rice.

Chinese Eggplant with Garlic Sauce

Ingredients

Instructions

Nutritional Information