Chinese Eggplant In Garlic Sauce Recipes

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CHINESE EGGPLANT IN GARLIC SAUCE



Chinese Eggplant in Garlic Sauce image

Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.

Provided by Arlyn Osborne

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

water
2 teaspoons cornstarch
2 tablespoons low sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 lbs Chinese eggplants, about 5
vegetable oil
salt
pepper
6 garlic cloves, chopped
3 scallions, thinly sliced, plus more for garnish
1 1/2 tablespoons chili oil

Steps:

  • Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
  • To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
  • Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
  • Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
  • Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
  • Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
  • Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
  • Garnish with sliced scallions.

Nutrition Facts : Calories 111.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 6

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

EGGPLANT WITH GARLIC SAUCE



Eggplant With Garlic Sauce image

Provided by Paula Disbrowe

Categories     side dish

Time 30m

Yield Serves 3 to 4

Number Of Ingredients 11

18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
Salt
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
1 1/2 teaspoons fermented soybean paste
1 teaspoon hot chili paste
2 tablespoons peanut oil
6 ounces ground pork
Hot steamed rice (optional)

Steps:

  • Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
  • In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
  • In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
  • Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams

EGGPLANT WITH GARLIC SAUCE



Eggplant With Garlic Sauce image

I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".

Provided by Leslie in Texas

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 22

12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing)
1 tablespoon dry sherry or 1 tablespoon Chinese wine
1/2 egg white
1 pinch salt
1 tablespoon cornstarch
6 tablespoons chicken broth
2 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon cornstarch, dissolved in
1 teaspoon water
1 tablespoon chili paste with garlic
1 tablespoon dry sherry or 1 tablespoon Chinese wine
4 cups vegetable oil
12 ounces eggplants, peeled and cut into finger-size strips
1 tablespoon vegetable oil
1/2 green bell pepper, cut into 2x1/6-inch strips
1/2 red pepper, cut into 2x1/6-inch strips
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup diced green onion
1/2 teaspoon sesame oil

Steps:

  • Place pork in mixing bowl.
  • Add sherry, egg white and salt and mix with hands until egg white is foamy.
  • Add cornstarch and mix again until smooth.
  • Cover and refrigerate at least 1 hour.
  • For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
  • Heat 4 cups oil in wok or deep fryer to 350 degrees.
  • Add eggplant in small batches and fry until lightly colored.
  • Drain on paper towels,pressing to remove as much oil as possible.
  • Let same oil cool down to 280 degrees.
  • Add pork and stir constantly until pieces separate.
  • Cook 1 minute longer; drain in sieve.
  • Can be done 6 to 8 hours ahead to this point and refrigerated.
  • Heat 1 tablespoon oil in wok or large skillet over high heat.
  • Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
  • Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
  • Stir in green onion.
  • Remove from heat and stir in sesame oil; serve immediately.

Nutrition Facts : Calories 1094, Fat 113.5, SaturatedFat 15.2, Cholesterol 28.1, Sodium 395.4, Carbohydrate 8.8, Fiber 1.9, Sugar 4.2, Protein 10.5

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EGGPLANT - WIKIPEDIA
Eggplant (US, Canada, Australia), aubergine (UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.Typically used as a vegetable in cooking, it is a …
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Top Asked Questions

How do you cook eggplants in soy sauce?
In a small bowl combine light soy sauce, dark soy sauce, sugar, 2 teaspoon cornstarch and water. Mix it well. Place eggplants in a large bowl and toss it with the remaining cornstarch to coat. Heat up a wok, add oil then cook eggplants in one layer until they are lightly charred.
How to cook Chinese eggplant in oven?
Char the Chinese eggplants in the oven on the broil setting for 12 to 14 minutes. Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes.
What is Sichuan eggplant in spicy chilli garlic sauce?
The Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles. The eggplants, when roasted absorbs the spices from Sichuan sauce along with ginger and garlic making it flavorful and delicious.
What are some good recipes to make with eggplant?
Discard water and dry wok; heat over high. Add canola oil, garlic, and ginger; stir-fry 10 seconds. Add eggplant; stir-fry 20 seconds. Stir in reserved sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with sesame oil; garnish with scallions. With a boozy glaze and a sparkle of winter spice.

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