Chinese Eggplant with Garlic Chili Sauce
Firm yet tender morsels of Chinese eggplant are perfectly cooked in a garlic chili sauce making this dish a new favorite for the whole family.
Equipment
- Large skillet
Ingredients
Garlic chili sauce
- 3 garlic cloves
- 1 knob of fresh ginger minced
- 1 Tbsp chili paste
- 1 Tbsp balsamic vinegar or black vinegar
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1/4 cup vegetable broth
- 1 Tbsp brown sugar or maple syrup
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
Eggplant
- 3-4 Chinese eggplant
- 4-5 cups water
- 2 Tbsp sea salt
Toppings
- 2-3 stalks of green onions
- 2 Tbsp sesame seeds
Instructions
Brine the eggplants
- Remove the stem of each eggplant. Cut into medium-size pieces or long sticks.
- Place the eggplants into a bowl, and cover with water with 2 tablespoons of sea salt. Put a plate on top to make sure that the eggplants are submerged. Set aside for 10-15 minutes.
- Drain, and squeeze the eggplants to remove as much liquid as possible. Use your hands and a clean kitchen towel. In a dry bowl, sprinkle 2 tablespoons of cornstarch over the eggplant, and toss to evenly coat every piece. Set aside.
- Chop 2-3 stalks of green onions and set aside.
Prepare the sauce
- In a bowl combine 1 Tbsp balsamic vinegar with 1 Tbsp rice vinegar, 1 Tbsp soy sauce, 1/4 cup vegetable broth, 1 Tbsp maple syrup, 1 Tbsp sesame oil, 1Tbsp cornstarch.
- In a large skillet, over high heat, add 2 Tbsp of oil, and fry the eggplants for a few minutes. Work a few batches at a time if needed.
- Turn off heat, and set aside.
- In the same pan, over medium heat, add 1 Tbsp of oil, the minced fresh ginger, garlic, and chili paste.
- Pour the sauce over the fried eggplants and fry for 10 seconds until all the pieces are perfectly coated.
- Right before serving, sprinkle some chopped green onions and sesame seeds.
- Serve with rice or other grain.