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Eggplant in Garlic Sauce

Sweet and Spicy Restaurant Style Eggplant in Garlic Sauce
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course dinner, entree, lunch, Main Course, Main Dish
Cuisine Asian Cuisine
Servings 2 servings

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.