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Tuesday, February 4, 2014

Eggplant in garlic sauce

  1. Clean and cut Chinese eggplant into serving size (Halved along the length first, then cut into half moon or strips). 
  2. Heat oil in a wok, stir fry the eggplant with minced garlic, salt and chili flakes (or minced dry red chilis) until soft but not mushy.
  3. Add low-sodium soy sauce and oyster sauce in a cup with water. Mix well and pour on the wok evenly and simmer to reduce the sauce.
  4. You may add 1 tsp sugar. The Chinese variation I had in a restaurant was a little sweet and they added wood ear mushrooms, bamboo shoots and bell pepper to the braised eggplant.
You may also add a bit of chili oil for flavor.


Bonus recipe: Eggplant sauteed with mini heirloom tomatoes, green peas, cilantro stem and fennel bulb with salt, turmeric (optional) and Thai chili.

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