Eggplant In Chinese Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ehow recipe on how to make this tasty dish, Various recipes but this is a very tasty one. In the photo is regular eggplant since I could not find Asian . And if you like a bit of fresh grated ginger along with the garlic add it also. Read more . its easy and delcious. Serve with rice Ingredients:
2 asian eggplants |
1 green onion, finely chopped |
4 tbsp soy sauce |
1 tbsp rice vinegar |
1 clove garlic |
1 tbsp brown sugar |
1 tbsp oil ( could be garlic, sesame etc ) |
1 tsp cornstarch |
Directions:
1. Rinse eggplant well.
2. Cut off tops and bottoms of the eggplants, but do not remove the skin.
3. Cut the eggplant in half lengthwise.
4. Use a knife to carefully cut a line down the middle of the eggplant, lengthwise.
5. The line cut should be deep, but take care not to cut into the skin.
6. Use a fork to puncture a few holes along the length of the eggplant as well.
7. Heat oil in skillet on medium heat.
8. Once the skillet is hot, add eggplant face down (skin side up).
9. Allow to cook for two minutes and then add 1/4 cup of water.
10. Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes.
11. While eggplant is steaming, prepare sauce.
12. Put cornstarch in a bowl then add soy sauce and mix well.
13. Add brown sugar and rice vinegar and mix well.
14. Mince garlic clove and add to sauce bowl.
15. Finely chop green onion and set aside.
16. Once the eggplant have finished steaming, turn stove off and add sauce directly to the skillet and stir quickly to prevent cornstarch from clumping.
17. Use a spatula to gently remove eggplant from skillet.
18. To serve, spoon sauce over eggplant and garnish with green onion.
19. Note: recipe doubles nicely and I added the sauce directly to the steamed eggplant in the pan , cooked it a bit and it came out just wonderful!
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