Eggplant In Spicy Garlic Sauce
Who knew it could be so easy to make Chinese style carryout at home? This eggplant in spicy garlic sauce recipe comes together in 20 minutes and makes for a very healthy, easy and quick lunch or dinner. It's a spicy, saucy and completely irresistible!
Servings: 4 people
Calories: 510kcal
Equipment
- 1 sharp knife
- 1 large pan
Ingredients
For the sauce:
- 1/4 cup brown sugar
- 1/3 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp chili garlic sauce
- 2 cloves fresh garlic minced
- 1 inch piece ginger minced
- 2 tbsp hoisin sauce
- 1 tbsp all-purpose flour or 1/2 tsp cornstarch
- 2 tbsp sesame oil or olive oil for the pan
- 1 small globe eggplant cubed
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
For serving:
- jasmine rice
- sesame seeds
Instructions
- In a medium sized bowl, combine the ingredients for the sauce. Make sure your garlic and ginger are minced with all skins removed. Whisk well to get rid of any flour or cornstarch lumps too!
- Cut off the top and bottom of the eggplant and discard. Then cut into one inch sized pieces, my preference is to cube it, but you can cut it into thicker stick shapes if that's what you like too.
- On medium-high heat, drizzle a little oil into your large pan, then add the eggplant in a single layer.
- Season with salt and pepper and let soften for about 5 minutes.
- Once you've seen that the eggplant has shrunk a little and feels softer, pour the sauce right into the same pan.
- Stir to coat and cook for a few more minutes until the sauce is thick. The cooking process here happens quickly thanks to the thickener we added to the sauce earlier.
- Immediately serve over rice and top with sesame seeds.
Nutrition
Serving: 4servings | Calories: 510kcal | Carbohydrates: 101.3g | Protein: 8.9g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 1710mg | Potassium: 352mg | Fiber: 8.8g | Sugar: 18.6g | Calcium: 30mg | Iron: 4mg