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Eggplant with Spicy Garlic Sauce

🇨🇳 China

Servings: 4 servings Prep: PT15M Cook: PT15M Total: PT30M

Ingredients

  • canola oil
  • 4 medium Asian eggplants, cut into 1-inch pieces
  • 3 tablespoons chili garlic sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 teaspoon brown sugar
  • 1 thumb-size ginger, peeled and minced
  • 2 green onions, chopped
  • salt to taste

Steps

  1. Heat about 2 tablespoons of oil in a wide pan over medium heat.
  2. Add eggplant in a single layer and cook, turning as needed, until lightly browned. Remove with a slotted spoon and drain on paper towels.
  3. In a bowl, whisk together chili garlic sauce, soy sauce, balsamic vinegar, water, and brown sugar.
  4. Add another 1 tablespoon of oil to the pan and heat over medium heat.
  5. Add ginger and cook, stirring, until fragrant.
  6. Add eggplant and green onions, and cook for about 30 seconds, stirring regularly.
  7. Add the chili garlic sauce mixture and bring to a boil. Cook for 2 to 3 minutes until the sauce reduces.
  8. Season with salt to taste and serve hot.

Source: www.kawalingpinoy.com