Shandong Style Braised Eggplant With Garlic Sauce
Shandong Style Braised Eggplant with Garlic Sauce is a classic dish from the Shandong province of China. It features tender eggplant braised in a savory garlic sauce, creating a flavorful and aromatic dish that is perfect for a satisfying meal.
Ingredients
- 2 large eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the eggplant and cook until golden brown and tender, about 8-10 minutes. Remove the eggplant from the pan and set aside.
- In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant.
- Return the cooked eggplant to the pan. Add soy sauce, rice vinegar, sugar, and vegetable broth. Stir to combine and bring to a simmer.
- In a small bowl, mix the cornstarch with a little water to create a slurry. Add the slurry to the pan and stir until the sauce thickens.
- Season with salt and pepper to taste. Garnish with sesame seeds and green onions.
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
- 3g
- Fat
- 7g
Supplies
Large pan Cutting board Knife Small bowl Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Shandong Style Braised Eggplant with Garlic Sauce over steamed rice for a complete meal.
Tips & tricks
For a spicier kick, add a dash of chili oil or red pepper flakes to the garlic sauce.
Cost
$10