Dive into a world of bold flavors with our "Chinese Style Eggplant in Sweet and Spicy Garlic Sauce"! This dish is a delightful fusion of tender eggplant, aromatic garlic, and a tantalizing sauce that strikes the perfect balance between sweet and spicy. Perfect for a weeknight dinner or as an impressive side dish for your next gathering, this recipe is both quick and easy, taking just 35 minutes from prep to plate. Get ready to impress your taste buds and your guests with this vibrant, mouthwatering dish that is sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon chili paste
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Begin by preparing the eggplants. Wash them thoroughly under running water. Cut off the stems and slice the eggplants into 1-inch thick rounds or half-moons, depending on your preference.
- Place the sliced eggplants in a bowl and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture. This will help prevent them from becoming too soggy during cooking.
- After 10 minutes, rinse the eggplant slices under cold water to remove excess salt and moisture. Pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the eggplant slices in a single layer. You may need to do this in batches to avoid overcrowding the pan.
- Cook the eggplant for about 5-7 minutes, turning occasionally, until they are golden brown and tender. Remove the cooked eggplant from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the soy sauce, sugar, and chili paste to the skillet. Stir well to combine and bring the sauce to a simmer.
- Return the cooked eggplant to the skillet and toss to coat the pieces evenly with the sweet and spicy garlic sauce. Cook for an additional 2-3 minutes, allowing the eggplant to absorb the flavors.
- Once the eggplant is well coated and heated through, remove the skillet from the heat. Stir in the chopped green onions, reserving a small amount for garnish.
- Transfer the eggplant to a serving dish and sprinkle with sesame seeds and the reserved green onions for garnish. Serve hot over steamed rice or as a side dish.
Tips
- Choose the Right Eggplant: Opt for medium-sized eggplants that are firm and shiny. This ensures a fresher taste and better texture when cooked.
- Salt the Eggplant: Don't skip the salting step! It helps draw out excess moisture and bitterness, resulting in a more flavorful and less soggy dish.
- Cook in Batches: If your skillet is small, cook the eggplant in batches to ensure they get that perfect golden-brown color without steaming.
- Adjust the Spice Level: Feel free to modify the amount of chili paste according to your spice tolerance. You can also add red pepper flakes for an extra kick!
- Serve with Rice: This dish pairs beautifully with steamed rice, which helps balance the rich flavors of the sauce.
- Garnish Generously: Don't hold back on the sesame seeds and green onions! They not only enhance the presentation but also add a lovely crunch and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
