Spice up your mealtime with this vibrant and tantalizing Chinese Eggplants in Chili Garlic Sauce! Whether you’re looking for a scrumptious side or a main dish that impresses this vegan and easily gluten-free recipe brings a perfect balance of spicy, sweet, and sour flavors to your table.
Ingredients:
- 2 small long Chinese eggplants (about 10oz each)
- 1 tsp salt
- 1 tbsp cornstarch (optional)
- For the Sauce:
- 1 ½ tbsp soy sauce or tamari sauce (for a gluten-free option)
- 1 tbsp rice vinegar
- 1-2 tbsp water
- 1 tsp cornstarch
- 2 tsp coconut sugar (or other sugar)
- For Frying:
- 2 ½ tbsp peanut oil or vegetable oil
- 1 tsp minced ginger
- 3 minced garlic cloves
- 1 chopped chili pepper
- Optional for serving:
- Sliced spring onions, sesame seeds, lime wedges
Directions:
- Cut the eggplants into small chunks and place them in a bowl. Sprinkle with salt, mix, and let sit for 15 minutes (up to an hour).
- Pat the eggplants dry and coat with 1 tbsp of cornstarch.
- Mix the sauce ingredients in a small bowl.
- Heat 2 tbsp of oil in a large non-stick pan or wok. Fry the eggplants until the skin is browned and the inside is soft, about 5-8 minutes. Remove and set aside.
- In the same pan, add the remaining oil along with ginger, garlic, and chili. Stir until fragrant.
- Return the eggplants to the pan, stir the sauce again until smooth, and pour over the eggplants. Stir well to coat.
- Garnish with spring onions, sesame seeds, and serve over rice or pasta with lime wedges.
Ideal for diverse culinary uses, Chinese eggplant is a smart, healthful choice for any menu looking to impress with both taste and wellness.
Recipe Credit: https://biancazapatka.com/en/chinese-eggplants-with-chili-garlic-sauce/
