Eggplant is such a delicious food and can be prepared in many ways. This recipe uses the Chinese eggplant which has a more delicate (sweeter) taste than the other types of eggplant.
The most popular Chinese eggplant dish is prepared with minced pork and hot chilies. It also requires deep-frying the eggplant. Our non-spicy and healthier vegetarian version uses dark soy sauce, garlic, and a small amount of oil to bring out the natural flavor of the Chinese eggplant.
This flavorful and saucy dish is usually served with rice but can go very well with Chinese steamed buns and rice porridge too.
- 1 pound Chinese eggplant, cut into small chunks
- 4 cloves garlic, minced
- 2 tablespoons dark soy sauce
- 1 cup water
- 2 tablespoons vegetable oil
- 3 to 4
- Place a stainless steal wok on stove.
- Turn heat to medium and add oil.
- Wait until oil is hot, add garlic.
- Stir fry garlic for 10 seconds.
- Add eggplant and stir fry eggplant for about a minute.
- Add water and dark soy sauce.
- Mix eggplant with soy sauce and water.
- Close lid and turn heat to medium.
- Let it cook for 10 minutes.
- Open lid and re-mix eggplant with sauce.
- Close lid and let it cook for another 10 minutes.
- Open lid, turn off heat and serve on a plate.
- Donít substitute dark soy sauce with regular soy sauce which would make this dish too salty. Dark soy sauce is used because it is less salty and adds a richer color to the dish.
- When eggplant is being simmered, check once a while to make sure that water has not evaporated. If water has evaporated, add 1/4 cup water.
- It is important to cook the eggplant long enough in the sauce. Otherwise, the eggplant would taste spongy instead of meaty.
- For extra flavor, a dash of sesame oil may be added at the end.