Eggplant Recipe Asian Inspired with Garlic and Red Chili Flakes Sauce
Looking for a delicious eggplant recipe Asian? Asian eggplant has a special delicate flavor that matches well with various seasonings, spices, and meat types. However, the most popular way to cook it is probably the one with garlic sauce. Below, you will find the step-by-step guide to prepare this dish.
Eggplant has been cultivated and eaten in Asia since the age of the old world, both in raw and cooked form. In China alone, it is estimated to be consumed since at least the year 618 at the reign of T'ang dynasty. It is easy to see why it is popular, because even though raw eggplant has tough and chewy texture as well as bitter taste, it turns tender and rather sweet and rich flavored after being cooked.
Note that eggplant recipe Asian usually features Chinese eggplant that has a relatively thin, purple-colored skin, and a more subtle flavor compared to the typical eggplant varieties in North America. Now, let’s get into the easy eggplant recipe Asian in the following.
Ingredients
- 500 gr of Chinese or Japanese eggplant alternatively, just any eggplant variety
- 1 green onion chopped finely
- 5 slices ginger peeled and cleaned
- 10 red chilies dried
- ¼ cup cornstarch
- 5 tablespoon vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy cause
- 2 tablespoon garlic minced
- 1 tablespoon water
- ½ tablespoon cornstarch
- 1 teaspoon cooking wine
- 1 teaspoon white vinegar or rice vinegar
- 1 teaspoon white granulated sugar
- ½ teaspoon red chili flakes
Instructions
- Combine all ingredients for sauce in a bowl.
- Slice the eggplant (unpeeled) vertically into four parts then cut them each to a 1.5 inch length.
- Put the chopped eggplants into a large bowl. Pour cornstarch over and coat them with your hands.
- Set a pan or work with vegetable oil in medium to high heat. Wait until the oil is hot before adding eggplants and cook them until 80% fried, before removing and set them aside.
- Set a pan or wok in lower to medium heat. Pour 1 tablespoon of oil then add green onions, ginger, and red chili flakes. Cook for 5 to 10 seconds.
- Add eggplant into the wok and pour the sauce.
- Mix until the eggplant pieces are coated evenly in sauce before removing the heat and serving the dish.
Notes
It’s easy enough, right? Not to mention, this dish only takes about 30 minutes to make. Once you try this eggplant recipe Asian inspired dish, it’s hard to find another comparable way to cook this specific vegetable.