Chinese Eggplants with Garlic Sauce

Eggplant is the most popular vegetable in autumn. When well-cooked, it can taste even better than meats.There are various ways of cooking eggplant in China, but braising and steaming might be the top two popular ones.  Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings and producing a well balanced dish with strong garlic aroma.

 

Ingredients
1 large eggplant or 2 long tender Asian eggplants
1 green pepper, cut into small pieces
2 tbsp. cooking oil

3-4 cloves garlic, minced ( add to the dish at the end)

1 tablespoon ginger, minced (for stir fry)

half of a bundle of green onion, minced (for stir fry)

2 tablespoon black bean spicy sauce ( can be found in most asian supermarket)

 

For sauce:

1 tablespoon ginger, minced

half of a bundle of green onion, minced
1 tbsp rice vineger

2 tablespoon corn starch
1 tbsp. light soy sauce
1/2 teaspoon sugar
1 tsp. salt or to taste

 

Directions:

Step 1:    Peel and  cut the eggplants into one bite size. Throw them in a large pot , add pinch of salt and set aside for 30 minutes. Transfer out and drain slightly (do not over dry, just pick the eggplants up).

                        

 

 

Step 2:    At the mean time,  mince ginger, green onion and garlic.   Mix everything for the sauce.  Set aside.  Cut green pepper into small pieces.

        

 

 

Step 3:    Heat up wok,  add 1 tablespoons of oil.  Add spicy black bean sauce.   Stir for 30 seconds.  Add the minced ginger and green onion for stir fry.    Add eggplants.   Let is cook for 3 to 4 minutes till eggplants are tender.    Add the green peppers.  Mix well and let cook for 1 minutes.   Add in the pre mix sauce.   Mix well.

            

 

Step 4.   Turn off the heat.  Add in minced garlic.

 

Serve over rice.