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.

No additional tips available.

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

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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.

Eggplant (Aubergine) With Hot Garlic Sauce

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