Eggplant in garlic sauce
6 servings
30 minutes
Eggplant in garlic sauce is a vibrant dish of Chinese cuisine that combines the tenderness of vegetables with the spiciness of aromatic sauce. Fried to golden softness, eggplants absorb the rich flavors of garlic, ginger, and spicy chili sauce. In China, eggplants are considered a symbol of comfort and homeliness, and this recipe conveys the warmth of traditional family meals. It is perfect as a side dish or a standalone meal, especially when paired with steamed rice. The light tang of rice vinegar highlights the natural sweetness of eggplant while the minced meat adds richness. This dish is a harmony of flavors, balancing softness and spiciness that makes you return to it again and again.
1
Cut the eggplant into strips. In a small bowl, mix chili sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup of water.
- Eggplants: 3 pieces
- Chili sauce with garlic: 2 tablespoons
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Rice wine: 2 tablespoons
- Sugar: 1 tablespoon
2
In a wok pan, heat 3 tablespoons of oil over high heat. Sauté half of the eggplant pieces for 2 minutes or until the eggplant starts to darken and soften. Place the fried pieces on a plate and sauté the remaining eggplant, adding vegetable oil. Pour in the remaining oil, add the minced meat, chopped garlic, and ginger, and sauté until golden brown. Return the fried eggplant pieces to the pan. Pour in the chili sauce mixture and stir. Bring to a boil over high heat, reduce the heat, cover, and cook for another 5-8 minutes. Add the onion and serve. Enjoy your meal!
- Vegetable oil: 7 tablespoons
- Eggplants: 3 pieces
- Vegetable oil: 7 tablespoons
- Minced pork: 100 g
- Garlic: 40 g
- Ginger: 2 tablespoons
- Eggplants: 3 pieces
- Chili sauce with garlic: 2 tablespoons
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Rice wine: 2 tablespoons
- Sugar: 1 tablespoon
- Shallots: 70 g