Chinese Eggplant with Garlic Sauce
Chinese Eggplant with Garlic Sauce is a flavourful and savoury dish featuring tender, pan-fried or stir-fried Chinese eggplant cooked to perfection. It’s coated in a fragrant sauce made from garlic, ginger, soy sauce and rice vinegar. This dish is a perfect balance of umami and tang, making it a versatile side or main dish that pairs wonderfully with steamed rice or noodles.
Ingredients
- 700 grams chinese purple eggplant cut into small slices diagonally
- 3 cloves garlic minced
- 2 tsp fresh ginger minced or grated if frozen
- 3 spring onions thinly sliced
- 2 tbsp cornflour (corn starch)
The Sauce
- 3 tbsp low salt soya sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha chilli sauce
Instructions
- Whisk together the sauce mix in a small bowl and set aside.
- Saute the eggplant in a small amount of water or vegetable stock for a few minutes (about 5 minutes) until the sides are golden brown and the centre is tender. Add small amounts of water when needed to prevent sticking. Once cooked remove from the pan and set aside.
- Add to the frying pan the garlic and ginger with a small amount of water again. Saute for three minutes, then add in the sauce and stir through.
- Add the eggplant and spring onion back in. Heat through before adding in the cornflour dissolved in cold water. Stir until the sauce has thickened.
- Serve with brown rice and steamed chinese greens.
Tried this recipe?Let us know how it was!