Description
A delicious Chinese eggplant dish in a savory garlic sauce, perfect for a restaurant-style meal at home.
Ingredients
Scale
- 2 medium Chinese eggplants
- 4 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon chili paste (optional)
- 2 tablespoons green onions, chopped
Instructions
- Cut the eggplants into strips and soak them in salt water for 30 minutes.
- Drain and pat dry the eggplants.
- Heat the vegetable oil in a pan over medium-high heat.
- Add the eggplants and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the soy sauce, rice vinegar, sugar, and sesame oil. Mix well.
- If using, add chili paste for extra heat.
- Cook for a few more minutes until the sauce thickens.
- Garnish with chopped green onions before serving.
Notes
- For a spicier version, add more chili paste.
- Serving with steamed rice enhances the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg