Eggplant With Garlic Sauce




Eggplant With Garlic Sauce

This is a quick and easy Chinese eggplant with garlic sauce that’s sweet and tangy. Plus, the eggplant pieces are so tender, they almost melt in your mouth.



2 large eggplant;  Peel and cut into pieces about 1 inch wide
8 cloves garlic, minced
4 oz minced pork
1 tablespoon ginger, minced
3 tablespoons soy sauce
3 tablespoons plus 1 tsp. sugar
2 tablespoons white vinegar
3 tablespoons dry white wine
1 stalk green onion, chopped
1 tablespoon corn starch dissolved in 2 tablespoons water
2 tablespoons hot oil to add when sauce is finished
A healthy pinch of chili flakes – or as much as you like (the dish should have some chili heat)
Oil for frying



Step 1:    have ready in separate bowls:

the  eggplant cut
the garlic and ginger, minced
the sugar and vinegar, mixed to dissolve the sugar
the chopped green onions
the cornstarch, dissolved in water




Step 2:    Fry the eggplant in oil over medium heat for 10 minutes. The pieces should be cooked through and dark yellow. Drain the eggplant on paper towels and set aside.


Step 3:

In the same skillet, add minced pork and stir fry for 1 minute or till the meat change color.    Then add the ginger and garlic.  Stir fry for 30 seconds till a strong aroma arises.  Add the white wine, soy sauce and chili flakes, and simmer for 2 minutes. Add the chopped green onions and hot oil. Stir for a minute. Add the sugar/vinegar mixture. Stir and simmer another few minutes. Add the dissolved cornstarch in its water.

When the sauce starts to thicken,  Add the eggplant to the sauce. When it’s well coated with sauce, it’s ready to serve.



Serve hot or at room temperature over white rice or rice noodles.