Recipe
Eggplant In Chinese Garlic Sauce Recipe
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Midgelet / All my dishes 2 months, 1 week ago
Ehow recipe on how to make this tasty dish, Various recipes but this is a very tasty one.
In the photo is regular eggplant since I could not find Asian .
And if you like a bit of fresh grated ginger along with the garlic add it also. its eas... More
Prep:10m Cook:10m Servings:2
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 Midgelet |
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Fans
Ingredients
- 2 Asian eggplants
- 1 green onion, finely chopped
- 4 TBSP soy sauce
- 1 TBSP rice vinegar
- 1 clove garlic
- 1 TBSP brown sugar
- 1 TBSP oil ( could be garlic, sesame etc )
- 1 tsp cornstarch
Directions
- Rinse eggplant well.
- Cut off tops and bottoms of the eggplants, but do not remove the skin.
- Cut the eggplant in half lengthwise.
- Use a knife to carefully cut a line down the middle of the eggplant, lengthwise.
- The line cut should be deep, but take care not to cut into the skin.
- Use a fork to puncture a few holes along the length of the eggplant as well.
- Heat oil in skillet on medium heat.
- Once the skillet is hot, add eggplant face down (skin side up).
- Allow to cook for two minutes and then add 1/4 cup of water.
- Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes.
- While eggplant is steaming, prepare sauce.
- Put cornstarch in a bowl then add soy sauce and mix well.
- Add brown sugar and rice vinegar and mix well.
- Mince garlic clove and add to sauce bowl.
- Finely chop green onion and set aside.
- Once the eggplant have finished steaming, turn stove off and add sauce directly to the skillet and stir quickly to prevent cornstarch from clumping.
- Use a spatula to gently remove eggplant from skillet.
- To serve, spoon sauce over eggplant and garnish with green onion.
- Note: recipe doubles nicely and I added the sauce directly to the steamed eggplant in the pan , cooked it a bit and it came out just wonderful!
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Alterations
crabhappychick 2 months, 1 week ago said:
Be sure to use gluten-free soy sauce or wheat-free tamari to make this gluten-free!
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mrsc543 2 months, 1 week ago said:
Love eggplant and this sounds so different. Thanks for the great post!