Eggplant in garlic sauce is a vegetarian dish found on the menu of many Chinese restaurants in the United States. Eggplants are a great addition to the diet because they are high in fiber, vitamin K and vitamin B6, but low in saturated fat. This eggplant in garlic sauce recipe is both quick and easy to make. This recipe can be served along with rice as a main dish vegetarian meal or it can be served as a side dish with meat. Either way, if you are a fan of eggplant, this recipe is sure to please.
Things You'll Need
Rinse the eggplants well. Cut off tops and bottoms of the eggplants, but do not remove the skin. Cut the eggplant in half lengthwise. Use a knife to carefully cut a line down the middle of the eggplant, lengthwise. The line cut should be deep, but take care not to cut into the skin. Use a fork to puncture a few holes along the length of the eggplant as well.
Heat olive oil in skillet on medium heat. Once the skillet is hot, add eggplant face down, skin side up. Allow it to cook for two minutes and then add 1/4 cup of water. Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes.
Prepare the sauce while the eggplant is steaming. Put cornstarch in a bowl then add soy sauce and mix well. Add brown sugar and rice vinegar and mix well. Mince garlic clove and add to sauce bowl. Finely chop green onion and set aside. Once the eggplant is done steaming, turn off the stove and add sauce directly to the skillet. Stir quickly to prevent cornstarch from clumping. Use a spatula to remove the eggplant gently from skillet. To serve, spoon sauce over the eggplant and garnish with green onion.
If you are a fan of fresh ginger, add some to your sauce. It adds a nice, but strong, flavor.