Description
Discover a garlic infused eggplant recipe that’s quick flavorful and perfect for any meal Elevate your dishes with this savory technique
Ingredients
Scale
- 1 pound Eggplant
- 1 whole bulb Garlic, minced
- 1/4 cup Soy Sauce
- 2 tablespoons Oyster Sauce (or mushroom sauce for vegan)
- 1 tablespoon Brown Sugar
- 1 tablespoon Cornstarch
- Green Onions, chopped (for garnish)
- 1 tablespoon Sesame Oil
- Cilantro (for garnish, optional)
Instructions
- Cut the eggplant into bite-sized pieces, about 1-inch thick. Salt it and let it sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry before cooking.
- In a bowl, combine minced garlic, soy sauce, oyster sauce, brown sugar, and cornstarch. Whisk together until fully dissolved. Set aside.
- Heat a wok or large pan over medium-high heat and add a splash of vegetable oil. Stir-fry the eggplant for 5-7 minutes until tender and browned.
- Pour in the garlic sauce mixture. Stir constantly until all the eggplant is coated. Cook for another 2-3 minutes until the sauce thickens.
- Drizzle sesame oil, stir, and remove from heat. Garnish with chopped green onions and cilantro before serving.
- Prep Time: 15 minutes
- minutes: 15
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 180 calories
- Sugar: 4 grams
- Fat: 9 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 3 grams