Chinese Garlic Flavor Eggplant Recipes

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

CHINESE EGGPLANT IN GARLIC SAUCE

Steps:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.

CHINESE GARLIC FLAVOR EGGPLANT

Steps:

• Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
• Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
• Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
• Add the soy sauce and spring onions to the pan, then add the cooked.
• aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
• Serve hot or at room temperature.