Eggplant (Aubergine) With Hot Garlic Sauce Recipe

Name: Eggplant (Aubergine) With Hot Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them); 5 tablespoons peanut oil or 5 tablespoons corn oil; 2 teaspoons chopped fresh ginger; 2 tablespoons chopped fresh garlic (I use 4-6 cloves); 1 tablespoon hot bean paste (available from Chinese groceries); 2 tablespoons soy sauce; 1 teaspoon sugar; 1/2 cup chicken stock or 1/2 cup water; 1/4 cup water chestnut, peeled & chopped; 1 chopped scallion; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds, for-garnish

Servings: persons

4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (I use 4-6 cloves)
1 tablespoon hot bean paste (available from Chinese groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

1
Cut eggplant 1/2-inch wide by 2-inch long strips.
2
Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
3
When browned and soft, remove from pan about 5 minutes.
4
Then repeat with rest of eggplant or sautee in 2 pans.
5
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
6
Add water chestnuts.
7
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
8
If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
9
Fold sesame oil.
10
Top with green onions and sesame seeds.
11
Serve hot or cold with white rice.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them), 5 tablespoons peanut oil or 5 tablespoons corn oil, 2 teaspoons chopped fresh ginger, 2 tablespoons chopped fresh garlic (I use 4-6 cloves), and more.

Yes, Eggplant (Aubergine) With Hot Garlic Sauce 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.

That's it — enjoy your meal!

Eggplant (Aubergine) With Hot Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions