Ingredients
-
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Chinese Eggplant in Garlic Sauce, Eggplant is the star of vegetarian entre. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil., To clarify, I did not add an additional teaspoon of Chinese Five Spice powder, only a heaping one., The family loved it! Next time I am doubling the recipe. They gobbled it up fast and wanted more. I do not have a nonstick but my cast iron pan worked beautifully with charring the eggplant. I put the oil on after it was charred. Since I did not have the chili oil, I added some splashes of sriracha to the sauce as it was thickening. Since we are big garlic lovers, I added more cloves and because I love Chinese five spice, I added a heaping teaspoon. Lovely! My son is over the moon. Thank you!
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Steps
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1
Done
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Add 3/4 Cup of Water and the Cornstarch to a Medium Bowl. Whisk to Combine. Add the Soy Sauce, Brown Sugar, Hoisin, Vinegar, Chinese Five Spice, Garlic Powder and Red Pepper Flakes. Whisk to Combine and Set Aside. |
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2
Done
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to Prepare the Eggplant, Slice the Ends Off of an Eggplant. Slice Into Thirds Horizontally, So You Have 3 Cylinders. Slice Each Cylinder Lengthwise Into Quarters, So You Have Sticks. Repeat With Remaining Eggplants. |
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3
Done
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Heat About 2 Tablespoons of Oil in a Large Nonstick Skillet Over Medium High Heat. Add Half of the Eggplant, Season With Salt and Pepper, and Cook Until Charred and Softened, About 7 10 Minutes. Transfer to a Bowl and Repeat With Remaining Half. |
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4
Done
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Deglaze the Pan With 2 Tablespoons of Water, Scraping Up the Brown Bits on the Bottom of the Skillet. Pour Into the Bowl With the Eggplant. |
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5
Done
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Lower the Heat to Medium and Add About a Teaspoon of Oil to the Skillet. Add the Garlic and Scallions and Saut For 30 60 Seconds. |
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6
Done
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Give the Sauce Mixture a Good Whisk and Pour Into the Skillet. Let Simmer Until Thickened, About 1 2 Minutes. |
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7
Done
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Add the Eggplant and Chili Oil to the Skillet. Season With Salt. Stir to Combine and Let Cook For 5 7 Minutes So the Eggplant Can Absorb All the Flavors. |
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8
Done
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Garnish With Sliced Scallions. |
