EGGPLANT IN HOT GARLIC SAUCE RECIPES

Name: Eggplant (Aubergine) With Hot Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them); 5 tablespoons peanut oil or 5 tablespoons corn oil; 2 teaspoons chopped fresh ginger; 2 tablespoons chopped fresh garlic (I use 4-6 cloves); 1 tablespoon hot bean paste (available from Chinese groceries); 2 tablespoons soy sauce; 1 teaspoon sugar; 1/2 cup chicken stock or 1/2 cup water; 1/4 cup water chestnut, peeled & chopped; 1 chopped scallion; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds, for-garnish

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE RECIPE - FOOD.COM

Eggplant (Aubergine) With Hot Garlic Sauce Recipe - Food.com image

This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (I use 4-6 cloves)
1 tablespoon hot bean paste (available from Chinese groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

Steps:

Cut eggplant 1/2-inch wide by 2-inch long strips.
Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
When browned and soft, remove from pan about 5 minutes.
Then repeat with rest of eggplant or sautee in 2 pans.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
Add water chestnuts.
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
Fold sesame oil.
Top with green onions and sesame seeds.
Serve hot or cold with white rice.

Nutrition Facts : Calories 345.7, FatContent 23.3, SaturatedFatContent 3.8, CholesterolContent 0.9, SodiumContent 557.8, CarbohydrateContent 33.4, FiberContent 16.6, SugarContent 13, ProteinContent 7.4

EGGPLANT WITH GARLIC SAUCE RECIPE | ALLRECIPES

Eggplant with Garlic Sauce Recipe | Allrecipes image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories World Cuisine Asian Chinese

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, CarbohydrateContent 29.2 g, FatContent 8 g, FiberContent 13.2 g, ProteinContent 4.9 g, SaturatedFatContent 0.7 g, SodiumContent 223.6 mg, SugarContent 13.2 g

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