Eggplant With Garlic Sauce Recipes

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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

CHINESE EGGPLANT WITH GARLIC SAUCE



Chinese Eggplant with Garlic Sauce image

Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.

Provided by Bill

Categories     Vegetables

Time 25m

Number Of Ingredients 14

1 tablespoon spicy bean paste ((douban la jiang))
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce
2-3 Japanese eggplants ((about 6 cups))
2 scallions ((cut into 2-inch lengths))
3 tablespoons oil
4 oz. ground pork ((110g; ground chicken or ground turkey can also be substituted))
2 thin slices ginger ((julienned))
10 dried red chilies
4 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine

Steps:

  • Combine the sauce ingredients in a small bowl and set aside.
  • Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
  • Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
  • Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
  • Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

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 (鱼香茄子)



Eggplant with Garlic Sauce (鱼香茄子) image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Categories     main course

Time 45m

Yield 4

Number Of Ingredients 17

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

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



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

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT



Grilled Eggplant with Garlic Sauce and Mint image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves

Steps:

  • Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
  • Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE



Eggplant (Aubergine) With Hot Garlic Sauce image

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

Provided by Rita1652

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4

EGGPLANT WITH GARLIC SAUCE AND STICKY RICE



Eggplant with Garlic Sauce and Sticky Rice image

Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sushi rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce-broccoli, tofu, chicken, or whatever you like. Edamame are soybeans. The Japanese traditionally like to munch on these, boiled and salted, as a healthy source of protein. If you aren't familiar with jicama, try it-it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudité. If not using jicama, substitute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained.

Yield serves 2

Number Of Ingredients 17

2 teaspoons sesame oil
1 cup sushi rice
1 cup plus 2 tablespoons vegetable broth
1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
2 scallions, white and green parts, cut diagonally into 1-inch lengths
Sea salt
4 to 6 garlic cloves, chopped
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon sake or dry sherry
1/2 teaspoon chili oil
1 tablespoon cornstarch
1 teaspoon red pepper flakes, optional
1/4 jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks)
1/2 red bell pepper, cored, seeded, and cut in bite-size pieces
1 cup fresh or frozen edamame, shelled

Steps:

  • Preheat the oven to 450°F.
  • Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.
  • Add the eggplant and sprinkle with scallions. Salt liberally (1/8 to 1/4 teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.
  • In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.
  • Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.
  • Calories: 668
  • Protein: 26g
  • Carbohydrates: 114g
  • Fat: 13g
  • Cholesterol: 0
  • Sodium: 2458mg
  • Fiber: 11g

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From tiffycooks.com


CHINESE EGGPLANT IN HOT GARLIC SAUCE RECIPE -THE MAD SCIENTISTS …
2020-08-31 Transfer to a bowl. Meanwhile, in a bowl add the ingredients to make the sauce and set aside. In the same kadhai/wok add the minced garlic, ginger and chillies. Add onions if using. Stir fry till light brown. Add the eggplant and mix. Stir the sauce mix so that the cornflour is well dispersed then add to the wok.
From themadscientistskitchen.com


STEAMED EGGPLANT WITH GARLIC SAUCE - COOK WITH DANA
2022-01-04 Once boiling, place the eggplant plate inside the pot and steam for 10 minutes. Take out the eggplant dish out and pour out the water. Add the garlic mixture you made in step 3 on top of the eggplant. Steam for 3-8 minutes until your desired softness for the eggplant. Eat the eggplant with some rice and hope you enjoy!
From cookwithdana.com


RECIPE - CHINESE EGGPLANT WITH GARLIC SAUCE CALORIES, CARBS
Find calories, carbs, and nutritional contents for Recipe - Chinese Eggplant with Garlic Sauce and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Recipe Recipe - Chinese Eggplant with Garlic Sauce. Serving Size : 1 serving. 174 Cal. 40% 19g Carbs. 52% 11g Fat. 8% 4g Protein. Track macros, calories, and …
From androidconfig.myfitnesspal.com


EGGPLANT WITH GARLIC SAUCE - THE SEASONED WOK
Instructions. Mix all the sauce ingredients in a small bowl. Steam the eggplant for 15-20 minutes, until soft but not mushy. Heat a wok, when it become smoky, add about a tablespoon of oil. Turn the heat down to medium and add the garlic. Stir continuously until …
From theseasonedwok.com


CRAVE-WORTHY CHINESE EGGPLANT WITH GARLIC SAUCE (EASY STIR FRY …
Heat one tablespoon of peanut oil in a wok over high heat. Fry the eggplant. Add the eggplant and stir-fry for about 5 minutes, or until golden brown. Set aside. Fry the remaining ingredients. Using the same wok, add the remaining peanut oil, ginger, and garlic and stir-fry for 30 seconds. Fry the eggplant again. Return the eggplant to the wok.
From nurturedhomes.com


CHINESE EGGPLANTS WITH CHILI GARLIC SAUCE - BIANCA ZAPATKA | RECIPES
2020-01-22 Add the eggplants and fry for about 5-8 minutes. Once the skin is well browned and the inside turns soft, remove the eggplants and transfer to a plate. Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplants back to the pan.
From biancazapatka.com


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Top Asked Questions

How to cook Chinese eggplant with garlic sauce?
Add garlic, ginger, red chilis and cook for 1 minute. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated. Turn the heat off and serve with white or brown rice. Chinese Eggplant with Garlic Sauce [Ready in 20 Minutes!]
How to cook eggplant parmesan sauce?
Instructions Whisk all the ingredients for the sauce into a bowl and set aside. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add eggplant and scallions, toss and pour the sauce. Turn the heat off and serve with white or brown rice.
How do you cook eggplant with oyster sauce?
Directions. 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,...
What is the best way to spice up eggplant?
Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion.

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