Eggplant 🍆 Chilli In Hot Garlic Sauce (simple restaurant style)

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Eggplant Chilli in Hot Garlic Sauce (simple restaurant style)




Eggplant is a very tricky vegetable to cook. If you don’t season it properly, it will taste bitter or extremely plain. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you use too much oil, the eggplant might turn soggy and greasy.
The secret to getting perfect Chinese style eggplant involves two things.
You have to prepare the eggplant properly before cooking in order to get the right texture.
You need to make a sauce that is flavorful enough.
Ingredients
  • 2 small Chinese long eggplant, chopped to bite-size pieces
  • Salt to taste
  • 1 tablespoon cornstarch
  • Sauce
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons sugar
  • 2 tablespoon sliced Chilli (optional)
  • 1 teaspoon cornstarch
  • Stir-fry
  • 2 1/2 tablespoons oil
  • 1 teaspoon ginger minced
  • 3 cloves garlic chopped
Instructions/Method
  1. (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant underwater for 15 minutes. Drain and pat dry.
  2. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle salt on both sides of the eggplant slices. Allow resting for 45-60 minutes. Pat dry without rinsing.
  3. Combine the sauce ingredients
  4. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with a thin layer of cornstarch.
  5. Add 2 tablespoons oil to a big nonstick skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
  6. Add the remaining 1/2 teaspoon oil, the ginger, chillis and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
  7. Serve hot as a side or as main over steamed rice or noodles

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