Eggplants in Garlic Sauce

Posted byNoriePosted inRecipe, VegetablesTags:

I had to learn how to cook this dish because I like it a lot and it is one of my favorites at Chinese restaurants and also because I like eggplants. 

Authentically, the eggplants used in this dish are the long Asian eggplants but the regular American eggplants will also yield a very good dish such as the one pictured above.

Ingredients:

  • 4 Japanese eggplants or 1 medium sized regular eggplant
  • 2 to 3 cloves garlic, smashed and minced
  • 1 tsp. minced ginger
  • 2 green onions (scallion) sliced in small rings (reserve 1 TBS. diced green parts for garnish

Mix in a small cup:

  • 1 tsp. dark soy sauce (Mushroom Soy Sauce) optional
  • 2 TBS light soy sauce (3 TBS. if not using dark or Mushroom Soy Sauce)
  • 1 TBS oyster sauce
  • 1 TBS sesame oil
  • 1 tsp. black beans with chile sauce (if you like it spicy) or black beans with garlic sauce or chili garlic sauce
  • ¼ cup water or chicken broth
  • ½ tsp. sugar or to taste (Kikkoman Aji Mirin sweet seasoning can also be used in addition to or in lieu of sugar)

Dissolve 2 tsp. cornstarch in 1/2 cup cool water

Cut the regular American eggplant 2” long crosswise then cut them in fourths lengthwise. Cut them again in pieces 2 inches long by about 1″ wide. Cut the Asian eggplants in similar sizes.

Place the eggplant pieces in a steamer and steam for about 5 minutes. Wait for the water to boil before placing the steamer basket with the eggplants in. Don’t overcook them, just enough that you can pierce a fork thru them readily without resistance. Remove the eggplants and set aside on a plate.

Heat 1 to 2 TBS oil in a skillet until you see ripples but before it starts to smoke.  Sauté the ginger root, garlic and the green onions. Stir together for a few seconds or until fragrant. Stir in the soy sauce mixture.  Heat and then add the drained eggplant and stir together.  Cook for about 10 seconds.  Add the cornstarch dissolved in water and cook stirring until it thickens. 

Transfer to a plate and garnish with green onions and sprinkle with toasted sesame seeds.