Chinese Garlic Flavor Eggplant – a delicious recipe with aubergine, garlic, fresh ginger, hoisin sauce, spring onions, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
2
Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
3
Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
4
Add the soy sauce and spring onions to the pan, then add the cooked.
5
aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
6
Serve hot or at room temperature.
24
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium aubergine (eggplant), 2 cloves finely-chopped fresh garlic, 1 teaspoon finely-chopped fresh ginger, 1 tablespoon hoisin sauce, and more.
Yes, Chinese Garlic Flavor Eggplant falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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