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    You are in: Home / Chinese / Eggplant (Aubergine) With Hot Garlic Sauce Recipe
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    Eggplant (Aubergine) With Hot Garlic Sauce

    Eggplant (Aubergine)  With Hot Garlic Sauce. Photo by Rita~

    1/3 Photos of Eggplant (Aubergine) With Hot Garlic Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Rita~'s Note:

    This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

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    Units: US | Metric


    1. 1
      Cut eggplant 1/2-inch wide by 2-inch long strips.
    2. 2
      Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
    3. 3
      When browned and soft, remove from pan about 5 minutes.
    4. 4
      Then repeat with rest of eggplant or sautee in 2 pans.
    5. 5
      On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
    6. 6
      Add water chestnuts.
    7. 7
      Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
    8. 8
      If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
    9. 9
      Fold sesame oil.
    10. 10
      Top with green onions and sesame seeds.
    11. 11
      Serve hot or cold with white rice.

    Browse Our Top Sauces Recipes

    Ratings & Reviews:

    • on August 31, 2003


      outstanding recipe! Intense flavours, meltingly soft eggplant, crunchy water chestnuts and green onions. ALL eggplant lovers out there HAVE to try this.

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    • on November 08, 2008


      The sauce is wonderful! Many thanks for the great recipe! I make a fat-free version by grilling the eggplant and eliminating the oil and sesame oil. I also add a handful of sliced onions to the sauce while it's cooking and fold in a big handful of fresh basil a minute before serving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2005


      Fantastic eggplant recipe! All the other reviews say it all. I roasted the eggplant in the oven, sprayed with a bit of oil, because I don't have a non stick pan and was afraid the eggplant would soak up too much oil frying in a regular pan. Also, I didn't have the hot bean paste and use crushed red pepper flakes instead. This is SO good, I can't wait to have it agsin!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Eggplant (Aubergine) With Hot Garlic Sauce

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 345.6
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 3.8 g
    Cholesterol 0.9 mg
    Sodium 557.7 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 16.5 g
    Sugars 12.9 g
    Protein 7.4 g

    The following items or measurements are not included:

    hot bean paste

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