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Garlic Eggplant Recipe
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Garlic Eggplant Recipe

This healthful dish has all of the tastes of your favorite takeaway, but eggplant steals the scene instead of chicken or beef. Both vegans and meat eaters will enjoy eggplant, and it is very satisfying. We even guarantee that you won't miss the flavor of this.
Course Dinner, Lunch
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5
Calories 130kcal

Ingredients

  • 3 chopped Chinese eggplants
  • 1/2 teaspoon of salt
  • 1/2 chopped red onion
  • 3 minced garlic cloves
  • 1 inch of minced fresh ginger
  • 3 Thai or Fresno chilies or peppers
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon of rice vinegar
  • 1 tablespoon chili paste
  • 1 milligram of cornstarch
  • 3 scallions, chopped
  • Sesame seeds (Optional)
  • Red pepper flakes (Optional)
  • Limes (Optional)

Instructions

  • Chop the eggplant: To begin the cooking activity, you will display your culinary skills by slicing the eggplant into slices. After chopping, place it in a colander. Let eggplant soak in salt for 15 to 20 minutes. This assists in the expulsion of some water. Additionally, you may now dice your onion, garlic, ginger, and chili. Put the knife down, for you will no longer need it.
  • Heat it up: Once everything is chopped, add sesame oil to your desired frying pan. Heat the pan to medium-high. Now, include the onion, garlic, ginger, and peppers. Cook for at least five minutes. If the pan becomes dry, you should add water. While your vegetables are heated, grab a mixing dish and start blending. Combine some chili paste, cornstarch, rice vinegar, and soy sauce.
  • Add the eggplant: It is time for the show's main feature to make its debut. Combine the eggplant with the other vegetables in the pan. Cook the ingredients for around five minutes. Next, boil the soy sauce mixture for a few minutes. Once the ingredients have been cooked, take the pan from the heat and transfer the mixture to a serving dish.
  • The final step: Before serving, add scallions, sesame seeds, pepper flakes, and lime juice. Tofu, chicken, or shrimp are good additions. I've also put this on top of rice noodles." In your refrigerator, the leftovers will stay fresh for roughly three days. Enjoy it right away because it tastes best when it is served hot!