Imagine a dish that transforms the humble eggplant into a mouthwatering masterpiece of Chinese cuisine – crispy, tender, and bursting with garlic-infused flavor that will make your taste buds dance! This Chinese Eggplant in Garlic Sauce is not just a recipe; it's a culinary journey that brings the vibrant street food flavors of China right into your kitchen. Whether you're a seasoned cook or a curious food enthusiast, this simple yet spectacular dish promises to elevate your home cooking game and impress everyone at your dining table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 medium Chinese eggplants, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Chopped green onions for garnish
Instructions
- Begin by preparing the ingredients. Slice the Chinese eggplants into 1-inch thick pieces. Mince the garlic cloves and set them aside. Chop the green onions for garnish.
- In a small bowl, combine the soy sauce, rice vinegar, and sugar. Stir until the sugar is dissolved. This will be your sauce mixture.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot but not smoking.
- Add the sliced eggplants to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until the eggplants are tender and slightly browned. If necessary, cook in batches to avoid overcrowding the pan.
- Once the eggplants are cooked, push them to one side of the skillet. In the empty space, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour the sauce mixture over the eggplants and garlic in the skillet. Stir everything together gently to ensure the eggplants are well coated with the sauce.
- Drizzle the sesame oil over the dish and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove the skillet from heat and transfer the eggplant to a serving dish. Garnish with chopped green onions before serving.
- Serve the Chinese eggplant in garlic sauce hot, alongside steamed rice or as part of a larger meal.
Tips
- Choose the right eggplant: Chinese eggplants are longer and thinner than regular eggplants, with a sweeter, less bitter flavor. If unavailable, use Japanese or regular eggplants as a substitute.
- Don't skip the salting step: If your eggplants seem bitter, sprinkle salt on the slices and let them sit for 15 minutes before cooking. This draws out moisture and reduces bitterness.
- Control your heat: Medium-high heat is crucial for achieving that perfect caramelized exterior while keeping the inside tender.
- Work in batches: Overcrowding the pan will steam your eggplant instead of giving it a nice golden-brown sear.
- Fresh garlic makes a difference: Use fresh garlic cloves instead of pre-minced for the most robust flavor.
- Customize your sauce: Feel free to add a touch of chili oil or Sriracha if you want extra heat, or a splash of Shaoxing wine for deeper complexity.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
