Eggplant Aubergine with Hot Garlic Sauce
Elevate your dinner table with the bold and irresistible flavors of Eggplant Aubergine with Hot Garlic Sauce, a fiery stir-fry that’s equal parts comforting and sophisticated. Tender, golden-brown eggplant pieces are infused with a savory-sweet garlic sauce featuring soy sauce, rice vinegar, and a hint of sugar, perfectly balanced by a touch of red chili flakes for a spicy kick. This quick and easy recipe is brought to life with fragrant aromatics like ginger and garlic, creating a dish that’s ready in just 35 minutes. Garnished with fresh green onions, this vegetarian favorite pairs beautifully with steamed rice or can shine as a standalone star. Ideal for cozy weeknight dinners or impressively flavorful gatherings, this dish is a must-try for lovers of Asian-inspired cuisine.
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Ingredients
- 2 medium-sized eggplant (aubergine)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 6 cloves (minced) garlic
- 1 teaspoon (minced) ginger
- 1 teaspoon red chili flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 cup water
- 2 stalks (chopped for garnish) green onions (scallions)
Directions
Step 1
Wash and trim the eggplants, then cut them into bite-sized pieces (about 2-inch-long strips).
Step 2
Sprinkle the cut eggplant with salt and toss well. Let it sit for 10-15 minutes to draw out excess moisture. Rinse thoroughly with water and pat dry using a clean kitchen towel.
Step 3
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes until soft and golden brown. Remove from the skillet and set aside.
Step 4
In the same skillet, add 1 more tablespoon of oil. Reduce the heat to medium and add the minced garlic, ginger, and red chili flakes. Stir-fry for about 30 seconds until fragrant.
Step 5
In a small bowl, mix the soy sauce, rice vinegar, sugar, cornstarch, and water. Stir until the sugar and cornstarch are fully dissolved.
Step 6
Pour the sauce mixture into the skillet and bring it to a simmer while stirring constantly. It should start to thicken within 1-2 minutes.
Step 7
Add the cooked eggplant back into the skillet and toss to coat the pieces evenly in the sauce. Cook for an additional 2-3 minutes until heated through.
Step 8
Transfer the eggplant to a serving dish and garnish with chopped green onions. Serve hot with steamed rice or as a standalone dish.
Nutrition Facts
| Serving size | (992.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 590.7 |
| Total Fat 40.7g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4112.9mg | 0% |
| Total Carbohydrate 55.5g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 30.3g | |
| Protein 11.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.0mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1662.8mg | 0% |
Source of Calories