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.

Shandong Style Braised Eggplant With Garlic Sauce

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

  1. 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.
  2. In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant.
  3. Return the cooked eggplant to the pan. Add soy sauce, rice vinegar, sugar, and vegetable broth. Stir to combine and bring to a simmer.
  4. 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.
  5. 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