Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/2 inch rounds
- 1/4 cup vegetable oil
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together cornstarch, water, salt, and pepper until smooth.
3. Dip each eggplant slice into the cornstarch mixture, making sure to coat both sides evenly.
4. Place the coated eggplant slices on the prepared baking sheet and brush them with vegetable oil.
5. Bake the eggplant slices for 20-25 minutes or until golden brown and crispy.
6. While the eggplant is baking, prepare the garlic sauce. In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.
7. Add minced garlic, grated ginger, and red pepper flakes to the skillet and sauté for 1-2 minutes until fragrant.
8. Add soy sauce, rice vinegar, and brown sugar to the skillet and stir until the sugar has dissolved.
9. Bring the sauce to a simmer and cook for 2-3 minutes until thickened.
10. Once the eggplant is done baking, transfer it to the skillet with the garlic sauce.
11. Toss the eggplant in the sauce until it is evenly coated.
12. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 13g
Carbohydrates: 27g
Protein: 4g
Sodium: 900mg
Sugar: 12g
Fiber: 5g
Substitutions for ingredients:
- You can use corn flour instead of cornstarch.
- You can use honey instead of brown sugar.
- You can use white vinegar instead of rice vinegar.
Variations:
- You can add sliced bell peppers and onions to the skillet with the garlic sauce for added flavor and texture.
- You can use tofu instead of eggplant for a vegetarian option.
- You can add chopped peanuts or sesame seeds as a garnish for added crunch.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- Use a non-stick skillet to prevent the eggplant from sticking to the pan.
- You can add more or less red pepper flakes depending on your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant in the microwave or in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the eggplant with garlic sauce on a platter garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, chopped peanuts, sesame seeds.
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a side salad.
Troubleshooting advice:
- If the eggplant is not crispy enough, bake it for a few more minutes until golden brown.
- If the garlic sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing it.
Food history:
Eggplant with garlic sauce is a popular Chinese dish that originated in the Sichuan province.
Flavor profiles:
Savory, sweet, tangy, and spicy.
Serving suggestions:
Serve the eggplant with garlic sauce as a main dish or as a side dish.
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Region: Chinese