Chinese Eggplant with Garlic Sauce (红烧茄子)
45 min2 to 4
Charred Chinese eggplant coated in a savory-sweet garlic sauce with a silky cornstarch glaze.
| 280 g Chinese eggplant, chopped to bite-size pieces | Pat eggplant dry after salting and rinsing (15 min | Coat eggplant with cornstarch | Fry eggplant 8–10 min until charred & soft | Return eggplant, pour sauce & stir until glossy | Serve hot with rice or noodles |
| 1 teaspoon salt | |||||
| 1 tablespoon cornstarch (for coating) | |||||
| 1 tablespoon light soy sauce | Whisk sauce ingredients | ||||
| 1 tablespoon water | |||||
| 1/2 teaspoon dark soy sauce | |||||
| 2 teaspoons sugar | |||||
| 1 teaspoon cornstarch (for sauce) | |||||
| 37 ml peanut oil | Stir ginger & garlic until fragrant | ||||
| 1 teaspoon ginger, minced | |||||
| 3 cloves garlic, chopped |
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