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Sweet and Spicy Restaurant Style Eggplant in Garlic Sauce
Ingredients
- 4 tbsp vegetable oil
- 2 medium Asian eggplant
- 1 tsp garlic grated
- 1/2 tsp ginger grated
- 3 dried red chiles to taste
- 1.5 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 cup water
- 1 tsp sugar to taste
Instructions
- Trim off green tops of eggplant. Cut eggplant in half lengthwise and slice into 1/2 inch pieces.
- In a bowl, mix soy sauce, rice wine vinegar, oyster sauce and sesame oil. Add water and mix. Set aside.
- Heat up 3 tablespoons oil in a wok, cast iron or non-stick pan. Add eggplant, stir and cook until golden - about 4 minutes.
- Make room in the middle of the pan and add 1 tbsp oil. Add ginger and garlic, mix and cook for a few seconds. Add red chiles, breaking one if you want the dish to be medium spicy. Mix for a few seconds. Add sauce and mix well. Cook for 15 seconds until thick. Taste and add sugar if you wish. Mix well. Serve immediately over white rice.
- ***Do not overcook eggplant or it will be mushy. ***A bit more water can be added if you want the dish to have more sauce. ***Break one or all of the chilies depending on your heat level. ***Recipe can be easily doubled or tripled.
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