Chinese Eggplant in Garlic and Ginger Sauce
Fried eggplant, with sweet and tangy sauce.
Equipment
- Nonstick skillet
- Tongs
- baking sheet pan
- Bowls
Ingredients
- 3 large Chinese eggplants, cut into wedges
- 1 teaspoon salt
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 1/4 cup cornstarch, more if needed
- 3 tablespoons vegetable oil, more if needed
- 3 garlic cloves, minced
- 1 inch sized fresh ginger, minced
- 1 red chili, sliced
- 2 stalks green onions, sliced
Instructions
- In a bowl, add the eggplants and salt. Toss to coat well. Set them aside for 15 minutes or until the eggplant sweat.
- Meantime, make the sauce. Combine soy sauce, oyster sauce, rice vinegar, brown sugar, and tomato paste. Stir until well combined and the sugar dissolved.
- Rinse the eggplants, and pat dry with a paper towel. Add the cornstarch, and toss to coat well.
- Heat a nonstick skillet with oil. Add the eggplants, and cook until golden brown. Add more oil if the pan starts drying out. Set them aside.
- Use the same pan, and add garlic, ginger, and chili pepper. Saute until fragrant. Add the sauce, and stir to combine. Simmer until thickened. Pour the sauce over the cooked eggplants, and sprinkle with green onions.
