Chinese Eggplant with Garlic Sauce
Chinese Eggplant with Garlic Sauce
Ingredients
- 1 tbsp salt
- 4 cups + 2 tbsp (1.030 litres) cold water
- 3 Chinese eggplants, cut into sticks
- 2 tbsp brown sugar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- ½ tsp (2.5 ml) toasted sesame oil
- ½ tsp cornstarch
- ¼ tsp red pepper flakes
- 3 tbsp (45 ml) vegetable oil
- 4 garlic cloves, chopped
- 2 tbsp fresh ginger, chopped
- 1 green onion, chopped
- Toasted sesame seeds, for serving
Instructions
- In a large bowl, whisk the salt into 4 cups (1 litre) of the water until dissolved. Add the eggplants and let brine for 15 minutes. Drain and pat dry (see note).
- In another bowl, combine the remaining water with the brown sugar, soy sauce, vinegar, sesame oil, cornstarch and red pepper flakes. Set aside.
- In a large non-stick skillet over high heat, cook the eggplant in the vegetable oil for 5 minutes or until tender and golden. Set aside on a plate.
- In the same skillet, brown the garlic and ginger for 1 minute, adding oil as needed. Add the reserved sauce and bring to a boil. Remove from the heat. Add the eggplant and stir to coat in the sauce.
- Garnish with green onions and sesame seeds. Serve with jasmine rice, if desired.
Chinese Eggplant with Garlic Sauce