Karen'S Eggplant In Garlic Sauce Recipe

Name: Karen'S Eggplant In Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Asian Eggplants; 3 tablespoons peanut oil; 2 tablespoons minced fresh ginger; 6 large cloves garlic, minced; 2 scallions, chopped; 1 red bell pepper, seeded and sliced into julienne; 1/4 pound fresh water chestnuts, peeled and sliced into julienne (if you can't get fresh water chestnuts at an Asian market, canned will work, but it's not nearly as good); 1 teaspoon hot chili paste; 1/2 cup (or more if needed) canned chicken broth; 3 tablespoons light soy sauce; large pinch of white pepper; 1 tablespoon cornstarch, mixed with a little cold water

Servings: persons

4 medium Asian Eggplants
3 tablespoons peanut oil
2 tablespoons minced fresh ginger
6 large cloves garlic, minced
2 scallions, chopped
1 red bell pepper, seeded and sliced into julienne
1/4 pound fresh water chestnuts, peeled and sliced into julienne (if you can't get fresh water chestnuts at an Asian market, canned will work, but it's not nearly as good)
1 teaspoon hot chili paste
1/2 cup (or more if needed) canned chicken broth
3 tablespoons light soy sauce
large pinch of white pepper
1 tablespoon cornstarch, mixed with a little cold water

1
Slice the eggplants in half crosswise and then into baby finger size pieces.
2
Bring a pot of water to a boil. Add the eggplant and put a steamer basket or something on top to submerge the eggplant (they float!) and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care that the eggplant is not mushy. Set aside on a platter until needed.
3
Heat the oil in a preheated wok and bring to a smoking point. Add the ginger, garlic, scallions and bell pepper and stir-fry until fragrant. Add the hot chili paste and mix thoroughly. Add the eggplant and water chestnuts and toss over high heat. Add the seasonings, stirring constantly until the sauce thickens and coats the pieces. Serve hot, with steamed rice or over freshly cooked Chinese noodles.

391

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 medium Asian Eggplants, 3 tablespoons peanut oil, 2 tablespoons minced fresh ginger, 6 large cloves garlic, minced, and more.

Yes, Karen'S Eggplant In 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!

Karen'S Eggplant In Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions