Description
A savory dish combining tender eggplant in a rich garlic sauce, perfect for family gatherings.
Ingredients
Scale
- 2 medium Chinese eggplants
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Optional chili sauce to taste
Instructions
- Prepare the Eggplant: Slice the eggplants into strips or bite-sized pieces. Sprinkle with salt and let them sit for 20 minutes, then rinse and pat dry.
- Make the Garlic Sauce: In a bowl, mix soy sauce, dark soy sauce, sugar, and a spoonful of water. Add chili sauce if desired.
- Sauté the Aromatics: Heat the skillet over medium-high heat, add vegetable oil, and sauté the minced garlic for about 30 seconds.
- Cook the Eggplant: Add eggplant to the skillet and stir-fry for about 7-10 minutes until tender and slightly browned.
- Combine with Sauce: Pour the garlic sauce over the eggplant, stir well, and cook for an additional 2-3 minutes.
- Garnish: Drizzle with sesame oil and sprinkle with chopped green onions.
- Serve Immediately: Enjoy hot with rice or as part of a larger meal.
Notes
To avoid mushy eggplant, sauté over high heat and avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chinese eggplant, garlic sauce, vegetarian dish, family recipe, stir-fry