Monday, October 12, 2020

EGGPLANT WITH GARLIC SAUCE


 



EGGPLANT WITH GARLIC SAUCE







The eggplant is grilled until crisp and smoky, then cooked in a rich, flavorful garlic sauce. This vegan dish is very satisfying, both as a side dish or as a main course served over rice or noodles.

INGREDIENTS

  • 2 tablespoons of peanut oil
  • 1 tablespoon of ginger, peeled and minced
  • 2–3 long Japanese or Chinese eggplants, halved lengthwise and chopped
  • 4 green onions, finely chopped on the bias
  • 4 large garlic cloves, peeled and minced
  • 2–3 dried Chinese red peppers, chopped

FOR THE SAUCE:

  • 1 teaspoon of sesame oil
  • 1 tablespoon of chinkiang vinegar
  • 1 tablespoon of shaoxing wine or dry sherry
  • 2 tablespoons of soy sauce
  • 2 teaspoons of granulated sugar

INSTRUCTIONS

First, whisk all the ingredients for the sauce in a bowl and set aside.

Then, in a large skillet over medium-high heat, add 1 tablespoon of peanut and eggplant oil. Sauté for a few minutes (about 5 minutes) until sides are golden and center is tender.

Transfer the eggplant to a plate and add the remaining 1 tablespoon of peanut oil to the pan. Add the garlic, ginger, red peppers and cook for 1 minute.

Add the eggplant and green onions, mix and pour the sauce. Sauté for 1 minute, until all the vegetables are coated.

Turn off the heat and serve with white or brown rice.

Happy Cooking Time.