Chinese Eggplant with Garlic Sauce
Serves 215 mins prep10 mins cook
Chinese Eggplant with Garlic Sauce, or 鱼香茄子, is a savory dish with tender eggplants tossed in a delicious garlicky sauce that is irresistible. This dish is both flavorful and satisfying, perfect for serving with rice.
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What you need
Instructions
1 : Cut the ends off the eggplant and slice it in half. Then cut it at an angle into small pieces. 2 : Transfer to a mixing bowl, sprinkle with salt, and add enough water. Mix well and cover with a plate, let them soak for 15 minutes. 3 : Drain the water and add cornstarch, mix well. 4 : Add oil to a wok and heat to 350F, add the eggplant in small batches and fry for 1-2 minutes until the skin turns bright purple. Transfer out onto a plate with a paper towel and set aside. 5 : Leave about 2 tbsp of oil in the wok, add garlic, ginger, Thai chilis, and white parts of the scallions. Fry for 1 minute until fragrant. 6 : Pour the sauce mix and bring it to a simmer. Once the sauce starts to thicken, add the eggplants and stir to mix well. 7 : Serve with rice and garnish with scallions.View original recipe