For lovers of eggplant, it’s hard to go past this recipe, lightly fried until crispy and smoky, and then finished in a rich savory sticky garlic sauce. This vegan-friendly dish is delish both as a side or a main dish served over rice or noodles.
- 1 large eggplant or a couple of the long skinny pones
- Lots of smashed and chopped garlic
- 1 teaspoon of grated ginger adjust depending on taste
- 1 tablespoon Light soy sauce
- 2 tablespoon Chicken stock
- 1 tablespoon Dark soy
- 1 teaspoon Sugar
- 1/2 teaspoon Cornstarch
Cut your eggplant into wedges and if they are loaded with seeds, soak them in water for 30mins and pat dry before frying, otherwise salt them for 15mins and pat dry.
Cover the eggplant in a light dusting of cornstarch and then fry in a shallow pan with vegetable oil. Start on high neat and then lower to ensure they are browned but cooked all the way through. Remove and set aside.
In the same pan, add the garlic and ginger and fry until fragrant and starting to colour.
Add the sauce and immediately add the eggplant and toss to fully coat. If the sauce thickens too much, add a little stock to get the consistency you like.
Finally add a tiny splash of Shaoshing wine into the hot wok and toss one final time.
Enjoy – a real winter warmer !
You mention ginger in your preparation but it doesn’t figure in the list of ingredients? An oversight? If so, how much ginger?
Sorry James, I used 1 teaspoon full of grated ginger and again, adjust depending on taste.
Thanks very much!