1/3 Photos of Eggplant (Aubergine) With Hot Garlic Sauce
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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- 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
- 5 tablespoons peanut oil or 5 tablespoons corn oil
- 2 teaspoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic (I use 4-6 cloves)
- 1 tablespoon hot bean paste (available from Chinese groceries)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken stock or 1/2 cup water
- 1/4 cup water chestnut, peeled & chopped
- 1 chopped scallion
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for-garnish
- 1Cut eggplant 1/2-inch wide by 2-inch long strips.
- 2Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- 3When browned and soft, remove from pan about 5 minutes.
- 4Then repeat with rest of eggplant or sautee in 2 pans.
- 5On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- 6Add water chestnuts.
- 7Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- 8If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- 9Fold sesame oil.
- 10Top with green onions and sesame seeds.
- 11Serve hot or cold with white rice.
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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