Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Making Eggplant with Garlic Sauce is a straightforward process. Start by cutting fresh eggplant into long strips and marinating them with salt for a while. This not only removes the eggplant’s bitterness but also adds crispiness. Next, evenly coat the eggplant with a thin layer of cornstarch, ensuring a crispy and delightful fried texture. The end result is a vibrant dish of Eggplant with Garlic Sauce with an alluring aroma and delicious taste.
Ingredients
Adjust Servings
- Sauce:
Instructions
-
Place eggplant strips in a large bowl, add water to soak. Add 1 teaspoon (6 grams) of salt, stir well, and soak the eggplant strips for 10 minutes. Rinse the eggplant strips with cold water, drain excess water, and pat them dry.
-
Coat the eggplant with a dusting of 3 tablespoons (30g) cornstarch, gently mixing it by hand until every piece is uniformly covered with a delicate layer of the starch.
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In a small bowl, whisk together the sauce ingredients to create the sauce. Set aside.
-
In a skillet, heat 1 cup (225 grams) of vegetable oil over medium-high heat to 350°F (180°C). Fry the eggplant strips, flipping them to ensure even heating, typically taking about 2 minutes.
-
Use a slotted spoon to remove the fried eggplant sticks from the oil and transfer them to a plate. Continue cooking the remaining batches using the same method.
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In the skillet, reserve 1 tablespoon (13 grams) of oil, heat it over medium-high heat, add minced pork, and stir-fry for 2 minutes.
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Add chili, garlic, ginger, and green onions. Stir-fry for about 30 seconds or until fragrant. Add the chili bean paste and continue to stir-fry until the oil turns red.
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Pour the sauce into the skillet and bring it to a boil. Return the fried eggplant to the skillet, stir-fry to coat the eggplant evenly with the sauce. Stir-fry for 1 to 2 minutes or until the sauce thickens.
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Serve the eggplant with garlic sauce over cooked white rice.
