How to make it

  • Fry eggplant in oil over medium heat for 8 minutes then drain well and set aside.
  • Fry ginger and garlic in a little oil for 30 seconds then add chili sauce and stir 1 minute.
  • Add Chinese chili sauce and stir well then add white wine and simmer 2 minutes.
  • Add all remaining ingredients except green onions and cornstarch.
  • Stir and allow mixture to simmer 5 minutes before adding cornstarch.
  • Just as mixture starts to thicken add chopped green onions and hot oil then stir 1 minute.
  • Add eggplant to sauce and coat well with sauce then remove from fire.
  • Remove from wok or skillet and server over white rice.

Reviews & Comments 2

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  • dione73 9 years ago
    OMG TY!!! I've been looking for this recipe for years now! There's a resturant in RI that I drive to just for their eggplant in garlic sauce. Every time I do a google search it always comes back with, I'm guessing, a european spin on garlic sauce (basically garlic in butter). If this is anything like the sauce at East I shall name my first born after you!
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    " It was excellent "
    juels ate it and said...
    Love the combo of ingredients here! This sounds absolutely delicious!
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