Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 2 tablespoons shacha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Wok or large skillet
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Place the eggplant rounds on a baking sheet and season with salt and pepper. Bake for 15-20 minutes until tender.
2. In a mixing bowl, whisk together the shacha sauce, soy sauce, rice vinegar, honey, and cornstarch until smooth.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the bell peppers and green onions to the wok and stir-fry for 2-3 minutes until slightly softened.
5. Pour the shacha sauce mixture into the wok and stir-fry for another 2-3 minutes until the sauce thickens.
6. Add the baked eggplant rounds to the wok and toss gently to coat with the sauce.
7. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 4g
- Fiber: 7g
- Sodium: 600mg
Substitutions for ingredients:
- Shacha sauce can be substituted with hoisin sauce or oyster sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use different types of bell peppers for a colorful dish.
- Add a pinch of chili flakes for a spicy kick.
Tips and Tricks:
- Make sure to season the eggplant rounds with salt and pepper before baking to enhance their flavor.
- Use a non-stick wok or skillet to prevent the eggplant from sticking to the pan.
- If the sauce is too thick, add a splash of water to thin it out.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation Ideas:
- Serve the Shacha Eggplant in a large bowl or on a platter for family-style dining.
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested Side Dishes:
- Steamed broccoli or bok choy
- Stir-fried green beans or snow peas
Troubleshooting Advice:
- If the eggplant is too soggy, try baking it for a few extra minutes to remove excess moisture.
- If the sauce is too thin, add more cornstarch to thicken it.
Food Safety Advice:
- Make sure to wash the eggplant and vegetables thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Shacha sauce is a popular condiment in Taiwanese cuisine, made from soybean oil, garlic, shallots, and dried shrimp.
Flavor Profiles:
- This dish is savory, slightly sweet, and has a hint of umami from the shacha sauce.
Serving Suggestions:
- Serve the Shacha Eggplant as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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