Description
A savory and glossy eggplant with garlic sauce featuring tender caramelized eggplant pieces coated in a rich soy garlic glaze with a hint of sweetness and gentle heat from dried red chilies. Perfect served over steamed rice.
Ingredients
Units
Scale
- 2 medium eggplant, cut into large bite sized chunks
- 5 garlic cloves, minced
- 3 green onions, chopped
- 6 whole dried red chilies
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 0.5 cup water
- 3 tablespoons vegetable oil
Instructions
- Heat a large skillet or wok over medium high heat and add 2 tablespoons of vegetable oil.
- Add the eggplant chunks and cook for 8 to 10 minutes, turning occasionally, until softened and lightly browned. Add more oil if needed.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water until smooth.
- Push the eggplant to one side of the pan. Add the remaining 1 tablespoon of vegetable oil, then add the minced garlic and dried red chilies. Stir for about 30 seconds until fragrant.
- Pour the prepared sauce into the pan and toss everything together.
- Cook for 2 to 3 minutes until the sauce thickens and coats the eggplant evenly.
- Stir in the chopped green onions and cook for another 30 seconds.
- Remove from heat and serve immediately over warm rice.
Notes
- Cut eggplant into evenly sized chunks for consistent cooking.
- If the sauce thickens too much, add a small splash of water while reheating.
- Use vegetarian oyster sauce if you prefer a fully vegetarian version.
- Freezing is not recommended as the texture may become too soft.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg