Description
This vibrant creation combines the tender texture of perfectly cooked eggplant with a rich, aromatic garlic-soy glaze.
Ingredients
Scale
- 2 Chinese eggplants (about 1 lb), cut into 2-inch pieces
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 1-inch fresh ginger, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- ¼ cup water
- ½ tsp sesame oil (optional)
- Red pepper flakes, to taste (optional)
- Cooked rice, for serving
Instructions
- Begin by cutting the Chinese eggplants into 2-inch segments. Soak in salted water for about 10 to 15 minutes, if desired. Drain and pat dry.
- In a skillet, heat vegetable oil over medium-high heat. Cook eggplant for 8 to 10 minutes, turning occasionally, until golden and crispy. Set aside.
- In a bowl, whisk soy sauce, rice vinegar, sugar, cornstarch, and water. Sauté minced garlic and ginger in the skillet before adding sauce mixture. Stir until thickened.
- Return eggplant to skillet, tossing to coat in sauce. Serve hot over rice, garnished with green onions, sesame oil, and red pepper flakes if desired.
Notes
Adjust soy sauce for sodium content. Consider adding hoisin sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 180 kcal
- Sodium: 580 mg
- Protein: 3 g