Step into the world of authentic Chinese cuisine with this delectable dish of Chinese Eggplant with Garlic Sauce. Featuring tender Chinese long eggplant bathed in a savory garlic-infused sauce, this recipe offers a delightful balance of flavors and textures. Whether served as a side dish or enjoyed as a main course over steamed rice or noodles, this dish is sure to impress with its bold flavors and irresistible aroma.
In our household, Chinese Eggplant with Garlic Sauce holds a special place as a beloved family favorite. I still remember the first time I made this dish, inspired by a trip to a local Chinese restaurant where we savored every bite of this flavorful creation. As the aroma of garlic and ginger filled the kitchen, my family eagerly gathered around the table, eager to taste the fruits of my labor. From that moment on, this dish became a staple in our home, a symbol of shared meals and cherished memories.
Why This Recipe Stands Out:
Indulge in the rich and aromatic flavors of Chinese Eggplant with Garlic Sauce, where every bite is a culinary adventure. The tender eggplant, charred to perfection, pairs beautifully with the savory garlic sauce, creating a harmony of flavors that dance on the palate. With just a handful of simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice cooks and seasoned chefs alike. Whether enjoyed as a side dish or a main course, this dish is sure to delight and satisfy even the most discerning palate.
Ingredients:
For the Eggplant:
- 2 small Chinese long eggplants (about 10 oz. / 300 g), chopped into bite-size pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
For the Sauce:
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
For Stir-frying:
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon minced ginger
- 3 cloves garlic, chopped
Instructions:
- Option 1: Place the chopped eggplant in a large bowl and add enough water to cover. Mix in 1 teaspoon of salt and let it sit for 15 minutes. Drain and pat dry.
- Option 2: Spread the sliced eggplant on a paper towel and sprinkle both sides with Kosher salt. Allow to rest for 45-60 minutes, then pat dry without rinsing.
- In a small bowl, combine the sauce ingredients and mix well.
- Sprinkle the eggplant with 1 tablespoon of cornstarch and mix by hand until evenly coated.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and cook until charred and soft, about 8-10 minutes, flipping once. Transfer the cooked eggplant to a plate.
- In the same skillet, add the remaining 1/2 teaspoon of oil, minced ginger, and chopped garlic. Stir until fragrant, then return all the eggplant to the skillet.
- Pour the sauce over the eggplant and stir until evenly coated and the sauce thickens.
- Transfer everything to a serving plate and serve hot as a side or main dish over steamed rice or noodles.
Notes:
- For a spicier kick, add a pinch of red pepper flakes or chili sauce to the sauce.
- Adjust the thickness of the sauce by adding more or less cornstarch, according to personal preference.
- Garnish with chopped fresh cilantro or green onions for an extra burst of flavor and color.
