Asian Eggplants with Garlic Sauce

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I prefer Asian eggplants and Indian eggplants more than the Western kind. The Western kind is big and the skin is very tough and thick; need to peel of the outer skin. The Asian eggplant is very slim and the skin is tender.
The Indian eggplant is small and short. It is very easy to use and cook the Asian eggplants. You can use them for stir-frying, deep-frying, stewing, braising, grilling and steaming. Today, I am going to introduce you this simple and easy dish for you to cook for your family and friend. The dish is very fragrant because of the garlic flavor; and also a very tasteful vegetarian dish. This is one of my favorite vegetable dish. Enjoy!!!

4-6 Asian eggplants (depending the length), discarded the head and cut into ¾” thick wedges
3 tablespoons canola/vegetable/corn oil
5 cloves garlic, peeled and minced finely
1 teaspoon crushed red pepper flakes/chili powder
1 cup vegetable broth/water
1tablespoons soy sauce
2 tablespoons oyster sauce (substitute to vegetarian oyster sauce) – optional
1 tablespoon cornflour with 1 tablespoon water, mixed
2 tablespoons raw sugar
In a wok or frying pan add canola/vegetable/corn oil and heat over medium high heat. Add in the minced garlic and crushed chili peppers and stir-fry for a minute. Add the eggplant rounds and stir to combine with the garlic pepper mixture well. Reduce the heat to medium low and cook until eggplants rounds are soft about 3-4 minutes. 
Pour the vegetable broth/water into the eggplant rounds and give a well stir to combine, cover and simmer until the water is absorbed. Add the dark soy sauce, oyster sauce, raw sugar and cornflour mixture; stir to combine until thicken the eggplant rounds are well coated with the sauce. Transfer to a serving dish and accompany with white steamed Jasmine rice.
This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, S.E. Asian Vegan Delights. Bookmark the permalink.

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