Braised Eggplant with Garlic Sauce (蒜泥茄子)
蒜泥茄子 (Braised Eggplant with Garlic Sauce) is a classic dish in Henan Cuisine, known for its rich flavors and tender eggplant. This dish is perfect for those who love the combination of savory and spicy flavors.
Ingredients
- 2 large eggplants, cut into strips
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/2 cup vegetable broth
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
- Place the eggplant strips in a bowl and sprinkle with salt. Let sit for 10 minutes to draw out the moisture.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar, and cornstarch to make the sauce.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and stir-fry until fragrant.
- Add the eggplant and stir-fry for 2-3 minutes until slightly softened.
- Pour in the vegetable broth and bring to a simmer. Cover and cook for 5-7 minutes until the eggplant is tender.
- Uncover the wok, pour in the sauce, and stir well to coat the eggplant. Cook for another 2-3 minutes until the sauce thickens.
- Drizzle with sesame oil and garnish with chopped green onions before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Wok Skillet Bowl
Tools
Cutting board Knife Small bowl Measuring spoons Measuring cup
Serving suggestions
Served with steamed rice or noodles.
Tips & tricks
Be sure to not overcook the eggplant to maintain its tender texture.
Cost
$8