Description
Sweet and savory garlic eggplant, a simple side dish thats perfect for weeknight dinners. Ready in under 20 minutes!
Ingredients
Scale
- 2 Asian Eggplants
- 2 large garlic cloves
- 1 tbsp soy sauce
- 1 tbsp chinese black vinegar or balsamic vinegar
- 1 tsp rice wine
- 1/2 tsp sugar
- 3 tbsp canola oil
- 1/4 tsp salt
Instructions
- Add the diced eggplants to a pot of salted water and let them sit for 15 minutes. Drain and pat them dry.
- In a bowl, mix the soy sauce, vinegar, rice wine, sugar, and salt.
- In a wok, heat 2 tablespoons of oil.
- Sauté the eggplants over high heat for 2-3 minutes per side, or until slightly golden and tender. Transfer to a plate.
- In the same wok, add 1 tablespoon of oil and cook the minced garlic over low heat until it begins to change color, being careful not to burn it.
- Add the eggplants and sauce mixture. Mix well and cook for another minute.
- Transfer to a serving bowl immediately.
- Garnish with spring onions and serve hot.
Notes
- For a smokier flavor, char the eggplant over an open flame or under a broiler before slicing.
- If you don’t have rice wine, you can substitute with a touch of dry sherry or white wine.
- Leftover Garlic Eggplant can be stored in the refrigerator for up to 3 days; it’s delicious served cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 0