14 September, 2020
Eggplant Garlic Sauce
This is my take on the Chinese dish ‘Eggplant with Garlic Sauce’. This was my go-to order from the local Chinese restaurant back in my home town, but since we moved the Chinese restaurants near me now don’t do eggplant. Over the years my recipe has changed as I’ve tweaked it again and again, most notable change is the amount of spice since I’m cooking for the kids too now. (**When ever I see the long skinny Chinese eggplants at the grocery store or Famers Market I get them! The sauce remains the same but with the Chinese Eggplants I cut them into half moon chunks and stir fry them until tender instead of roasting them.)
Ingredients:
- One large eggplant
- One head of garlic
- 2-3 Tbs oil
- 1/4 cup + 1 Tbs soy sauce
- 3 Tbs hoisin sauce
- 1/4 cup sugar
- 2 tsp cornstarch
- 1/4 tsp red pepper flakes (or up to 2 tsp to make it really spicy)
- 1/2 cup water
- 3 scallions sliced
Instructions:
Preheat broiler.
Cut the eggplant in half and place cut side down on cookie sheet. Cut just the top off the head of garlic, wrap in foil and drizzle with a tablespoon of garlic. Close up the foil and place on the same cookie sheet. Broil for 45 minutes to an hour depending on the size of the eggplant. It will smell like it’s burning, but the eggplant skins can take a lot of heat.
In a small bowl, or I’m using a measuring cup, mix together the soy sauce, hoisin sauce, sugar, cornstarch, and red pepper flakes and set aside.
Squeeze all the roasted garlic out of the papery skins, they should slide right out. Then scoop out the roasted eggplant from the charred skins. And I just quickly run my knife through it in case there are any large chunks.
In a medium sauce pan over medium high heat add about 2 Tbs oil. Add eggplant and garlic, and stir. Keep it moving in the pan until it’s hot then add in the soy sauce mixture and water. Bring to a boil and reduce heat to medium low. Keep stirring, once sauce has thickened it’s done.
Serve over white rice and a sprinkle of sliced scallions.
