Eggplant is one of those vegetables that people have a love/hate relationship with! But with a delicious sauce, even the biggest eggplant hater will reconsider their tastebuds. This sauce is so yummy with a glossy, sexy texture!
The texture of the eggplant after it’s been seared is so meaty and luxurious, you’ll be blown away. And did I mention this is soooo easy!?
Chinese Eggplant in garlic sauce
Prep time
Cook time
Total time
A surprisingly tasty and meaty vegetable dish, that's just as good as takeout!
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 eggplant, medium sized, chopped to bite sized pieces
- 1 teaspoon cornstarch or arrowroot powder
- 2 tablespoon soy sauce
- 2 tablespoon water
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ginger , minced
- 3 cloves garlic , chopped
- 1 green onion, sliced for garnish
- 1 thai chili, sliced (optional)
Instructions
- Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- Place the eggplant in a bowl and sprinkle with the cornstarch or arrowroot.
- Combine the soy sauce, water, sugar and cornstarch in a bowl and mix well. Set aside.
- Heat the vegetable oil in a skillet until hot. Add the prepared eggplant to the skillet and cook until seared on both sides, or about 8-10 minutes. Transfer the eggplant to a plate temporarily.
- Add the ginger, garlic and prepared sauce to the pan. Heat gently and add the eggplant back into the skillet. Stir well to coat with the sauce and cook until the sauce just begins to thicken. Serve immediately over noodles or rice. Garnish with chopped scallions.
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