Eggplant In Garlic Sauce Oil Free Recipes

EGGPLANT WITH GARLIC SAUCE

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.

CHINESE EGGPLANT IN GARLIC SAUCE

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.

EGGPLANT SAUTEED WITH OIL AND GARLIC

Steps:

• Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
• Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
• --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
• Be careful not to overcook.
• When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
• Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
• Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
• Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
• May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
• Enjoy!

EGGPLANT WITH GARLIC SAUCE (鱼香茄子)

Steps:

• We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
• While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
• Next, we'll prepare our Yuxiang sauce by mixing:
• Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
• Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

EGGPLANT WITH GARLIC 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.

EGGPLANT IN GARLIC SAUCE

Steps:

• Cut eggplants to sticks.
• Sprinkle with salt and squeeze out water.
• Heat wok and stir fry garlic in oil 30 seconds.
• Add the ginger, stir fry till fragrant.
• Dump in ground pork, sautetill no longer pink.
• Add in eggplants and green onions.
• Pour in stock, chili garlic, hoisin, soy, sherry, sesame oil.
• Simmer awhile till flavor incorporates.
• Serve hot with rice.

EGGPLANT WITH GARLIC SAUCE

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.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Cut eggplant into 1-inch cubes.
• Mince garlic and set aside.
• Combine all remaining ingredients except oils in a small bowl and set aside.
• Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
• Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
• Turn down heat to medium-low and uncover.
• Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
• Stir sauce and pour over eggplant.
• Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
• Serve hot with white rice.