Chinese Eggplant

This simple Chinese inspired recipe is saucy, sweet and full of garlic flavour. If eggplant is a bit of a hit or miss for you, you should definitely try this recipe. I ate this with rice and a tofu veggie stirfry.

Ingredients ~ 4 servings as a side dish

2 small eggplants
1 tbsp cornstarch + 2 tsp for the sauce
1 tsp salt
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp sugar
3 tbsp water
3 cloves garlic, minced
1 inch ginger, minced

Method

1. Slice the eggplant into chunks and put it in a bowl, filling it up with water and some salt to help it not oxidise. Let it sit for 10 to 15 minutes with a plate on top to keep it down.

2. Drain the eggplant well and coat the pieces in cornstarch.

3. Meanwhile, make the sauce in a small bowl by putting cornstarch light soy sauce, dark soy sauce, sugar and water.

4. On a nonstick pan, add generous oil and start frying half of the eggplant slices so that there’s enough room for the pieces to fry on both sides.

5. Once both sides are brown transfer the pieces to a separate plate and then repeat the process with the second half.

6. Start frying the garlic and ginger on the nonstick pan and fry for a few minutes before adding in your sauce mixture.

7. Return all of the eggplant pieces back into the pan and stir well until the sauce gets thick and glossy.

8. Transfer to a serving bowl and garnish with spring onion.