Chinese Eggplant in Garlic Sauce
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Eggplant in Garlic Sauce.
Equipment
- 1 non-stick pan
- 1 plate
- 1 bowl
- paper towels
Ingredients
- 2 Chinese eggplants cut into small pieces
- 1/4 teaspoon salt plus more to taste
- 1 teaspoon cornstarch plus more for coating
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 21/2 tablespoons vegetable oil divided
- 1 teaspoon ginger finely chopped
- 3 garlic cloves diced
Instructions
- On a plate lined with paper towels, arrange eggplant pieces in flat, single layer. Season both sides with salt and set aside for about 1 hour. Pat with a paper towel to dry.
- Dredge pieces in cornstarch enough to coat them only lightly and in even amounts.
- In a bowl, add soy sauce, sugar, and 1 teaspoon cornstarch. Stir until combined.
- Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Working in 2 batches, arrange eggplant pieces in a single layer on the pan. Cook for about 5 minutes on each side or until tender and both sides are slightly blackened. Add another 1 tablespoon oil for 2nd batch and wait to get warm. Transfer cooked eggplant to a plate. Set aside.
- Return pan to heat and warm remaining oil. Sauté ginger and garlic until aromatic. Return eggplant to pan and reduce heat to medium. Take prepared sauce from earlier and mix again until combined and cornstarch is completely dissolved. Pour onto eggplant and toss until well coated and sauce becomes thick. Reduce heat to low. Take a bit out of one eggplant piece to taste, then adjust salt accordingly. Remove from heat.
- Serve warm.
Video
Notes
To achieve a delightful texture, choose fresh and firm eggplants. Cut them into bite-sized pieces, then soak them in lightly salted water for about 10 minutes to reduce any bitterness. Pat them dry with a paper towel before cooking. You can choose to either pan-fry or roast the eggplant until it turns golden and tender. This step adds a lovely caramelized flavor to the dish.