This delicious Asian eggplant is a quick and easy vegetarian recipe. It's made with long and slender Chinese eggplant that is braised and then cooked in a rich and savory ginger garlic sauce. Ready in just 20 minutes.
Ingredients
1tablespoonEACH: cooking oil and toasted sesame oil
1mediumonion, sliced
3long eggplants, quartered and cut into 3-inch pieces
1tablespoonChinkiang vinegar, can sub rice vinegar or red wine vinegar
1teaspoonhoney
1teaspooncornstarch
Chopped cilantro and toasted sesame seeds, to serve
Instructions
Heat the cooking oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic, and Sichuan pepper and stir together. Pour ¾ cup of the stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
1 tablespoon EACH: cooking oil and toasted sesame oil, 1 medium onion, 3 long eggplants, 1 tablespoon ginger, 3 cloves garlic, ½ teaspoon ground Sichuan pepper, 1 cup stock
Make the sauce in a small bowl. Mix the remaining ¼ cup of stock with the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.