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Chinese Eggplant with Garlic Sauce
You need to make this 20 minute Chinese eggplant with garlic! The soft eggplant (not mushy) soaks up the umami sauce balanced by a hint of sweetness from the oyster sauce.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Mince garlic.
garlic (minced)1 tablespoon
2
Peel the skin off of the Chinese eggplants leaving spaces in between. This helps maintain the shape of the eggplant and ensures that this dish is not too mushy.
Chinese eggplants (sliced)2
3
Slice eggplant in 2 inch pieces.
4
Make sauce by mixing cornstarch, water, sugar, soy sauce and oyster sauce. Set aside.
cornstarch1 teaspoonsoy sauce1 tablespoon
5
Heat pan with oil on medium heat. When the pan is hot, add your eggplant and grill on sides until golden brown (takes ⏱️ 3-4 minutes).
6
Add some more oil in the pan. Then, add your minced garlic and chili oil. Mix everything together for ⏱️ 1 minute.
garlic (minced)1 tablespoonchili oil1 teaspoon
7
Then, add your sauce you made earlier (step 3) into the pan. Cook for 3 or more minutes, the eggplant should soften. If you like it softer, cook it longer.
8
Garnish with sliced green onions, thai chilis (optional), and sesame seeds. Serve with white rice!
green onions (sliced)Thai chili, sliced (optional)1sesame seeds (sliced)
Nutrition Facts
calories
315 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
14 g
sugar Content
18 g
sodium Content
1271 mg
protein Content
7 g
trans Fat Content
0.1 g
carbohydrate Content
35 g
saturated Fat Content
2 g
unsaturated Fat Content
17 g
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