Ingredients for Eggplant Aubergine With Hot Garlic Sauce
- Chinese Eggplants
- Peanut Oil
- Fresh Ginger
- Fresh Garlic
- 1 tablespoon hot bean paste (adjust to your spice preference)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Chicken Stock
- Water Chestnut
- Scallion
- 1 teaspoon sesame oil
- Toasted Sesame Seeds
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How to Make Eggplant Aubergine With Hot Garlic Sauce
- Cut 1 large eggplant into 1/2-inch wide by 2-inch long strips.
- Heat 2 tablespoons of oil in a large non-stick pan or wok over medium-high heat. Add half of the eggplant strips and sauté until softened and lightly browned (about 5-7 minutes). Remove from pan and set aside.
- Repeat step 2 with the remaining eggplant strips.
- Reduce heat to low. Add 2 cloves minced garlic, 1 tablespoon minced ginger, and 1 tablespoon hot bean paste to the pan. Cook for 1 minute, stirring constantly.
- Stir in 1 tablespoon brown sugar, 2 tablespoons soy sauce, and 1/4 cup chicken or vegetable stock (or water).
- Add 1/2 cup chopped water chestnuts.
- Return the cooked eggplant to the pan. Cook for 5-7 minutes, or until the garlic is softened and a sauce has formed.
- If the sauce is too thin, whisk together 1 teaspoon cornstarch with 2 teaspoons of water and add to the pan, stirring until thickened.
- Stir in 1 teaspoon sesame oil.
- Garnish with 2 chopped green onions and 1 tablespoon sesame seeds.
- Serve hot or cold over steamed white rice.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
51g
Fat
19g
Carbs
11g
