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Eggplant with Chili Garlic Sauce

Jen Paleracio
Fried eggplant in chili garlic sauce. The sauce has a little bit of heat from the red chili, it's garlicky and bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese

Equipment

  • knife
  • cutting board
  • Bowl
  • Strainer
  • Wide pan or wide skillet
  • Sheet pan

Ingredients
  

FOR THE EGGPLANT

  • 1 large eggplant, cut into wedges
  • 1 teaspoon salt
  • 1/4 cup cornstarch, for coating
  • 3 tablespoons oil, for frying, add more if needed

FOR THE SAUCE

  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch

FOR STIR FRYING

  • 2 tablespoons oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 red chili pepper, sliced
  • 1 teaspoon sesame oil
  • handful of chopped cilantro, for garnish
  • 1 teaspoon roasted sesame seeds,

Instructions
 

  • Place the eggplant wedges in a bowl, add salt, toss to coat, let sit for 5-10 minutes to draw the moisture out.
  • Meantime, make the sauce. In a bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch. Mix until the sugar and cornstarch dissolve. Set it aside.
  • Check the eggplant, when it starts sweating or you see moisture, place them on a strainer and rinse with water thoroughly.
  • Place a paper towel on a sheet pan and dump the eggplant onto it. Get another piece of paper towel, dry them well. Coat the eggplant with cornstarch, toss, make sure all pieces are well coated.
  • Heat a skillet with 3 tablespoons of oil. Add the eggplant, fry for 2 minutes on each side or until golden brown. If the pan is drying out, add more oil to avoid sticking. Fry in batches. Remove from heat and set them aside.
  • Use the same pan, add 2 tablespoons of oil. Add the onion saute until tender. Add the garlic and ginger, continue sauteing until fragrant. Add the chili, continue stirring, cook until tender.
  • Add the fried eggplant back into the pan. Add the sauce, stir, simmer for a minute or until the sauce thickened.
  • Drizzle the sesame oil. Turn off the heat, garnish with cilantro and sprinkle sesame seeds on top.

Notes

  • If you can't find red chili pepper, just add about 1/2 teaspoon of red chili pepper flakes. 
  • You can use the sauce for marinating meat or other vegetables. 
 
 
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Keyword chili paste, garlic sauce, garlicky, roasted eggplant, spicy sauce