Chinese Aubergine with Chilli Garlic Sauce + Rice
Ingredients
- aubergine
- 2 eggplants each 10oz (small long ones if possible)
- 1 tsp salt
- 1 tbsp cornstarch optional
- 2 1/2 tbsp peanut oil or vegetable oil
- 1 tsp ginger minced
- 3 garlic cloves minced
- 1 chili pepper chopped
- 1 white onion, diced
- 2 spring onions sliced
- sesame seeds
- rice
Preparation
Cut the eggplants into small chunks, then transfer them to a large bowl, add the salt and mix well to combine. Allow to soak for 15 minutes (or up to 1 hour)
Then pat the eggplants dry, sprinkle with 1 tablespoon of cornstarch and mix well to coat. (If you find the eggplants too salty after soaking, you can also rinse them under cold running water before patting them dry.)
For the sauce: 1 1/2 tbsp soy sauce or tamari sauce, 1 tbsp rice vinegar, 1-2 tbsp water, 1 tsp cornstarch, 2 tsp any sugar/syrup.
Mix all of the ingredients for the sauce in a small bowl
Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat. Add 1 diced onion + eggplants and fry for about 5-8 minutes. Once the skin is well browned and the inside turns soft, remove the eggplants and transfer to a plate
Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplants back to the pan. Mix the sauce again until the cornstarch is completely dissolved and pour it over the eggplants. Stir immediately until the eggplant is evenly coated and the sauce thickens
Garnish the eggplants with spring onions and sesame and serve as a side dish or as a main course over rice or pasta with lime wedges on the side. Enjoy