Spicy Chinese Eggplant with Garlic |
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Spicy Chinese Eggplant with Garlic
Serves 2
This is probably one of the easiest and tastiest Chinese eggplant recipes ever! There are multiple versions of Eggplant cooked with garlic all over China, and in many parts it is mainly cooked with minced pork. The dish never fails to please me but I am always horrified by the amount of oil floating along the edge of the plate, and that is because the eggplant is always always deep-fried in these dishes.
Here is a much healthier, vegetarian version of the dish, where I simply pan-fry the eggplant until the flesh is a beautiful golden-brown all over. The sauce here is simply a mix of light soy sauce and Chinese black vinegar. Chinese black vinegar is also called Zhenjiang or Chingkiang vinegar and has a smoky, malty taste - simply replace it with rice vinegar if you can’t get your hands on it. This recipe is suitable for two if served as a side; I do enjoy it by itself with steamed jasmine rice though. To avoid conflict, you can double or even triple the ingredients to make more. Enjoy the recipe!
Spicy Chinese Eggplant with Garlic Recipe Video
Ingredients
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Recipe
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