Eggplant Aubergine with Hot Garlic Sauce
Elevate your dinner table with the bold and irresistible flavors of Eggplant Aubergine with Hot Garlic Sauce, a fiery stir-fry that’s equal parts comforting and sophisticated. Tender, golden-brown eggplant pieces are infused with a savory-sweet garlic sauce featuring soy sauce, rice vinegar, and a hint of sugar, perfectly balanced by a touch of red chili flakes for a spicy kick. This quick and easy recipe is brought to life with fragrant aromatics like ginger and garlic, creating a dish that’s ready in just 35 minutes. Garnished with fresh green onions, this vegetarian favorite pairs beautifully with steamed rice or can shine as a standalone star. Ideal for cozy weeknight dinners or impressively flavorful gatherings, this dish is a must-try for lovers of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 6 cloves (minced) garlic
- 1 teaspoon (minced) ginger
- 1 teaspoon red chili flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 cup water
- 2 stalks (chopped for garnish) green onions (scallions)
Instructions
Wash and trim the eggplants, then cut them into bite-sized pieces (about 2-inch-long strips).
Sprinkle the cut eggplant with salt and toss well. Let it sit for 10-15 minutes to draw out excess moisture. Rinse thoroughly with water and pat dry using a clean kitchen towel.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes until soft and golden brown. Remove from the skillet and set aside.
In the same skillet, add 1 more tablespoon of oil. Reduce the heat to medium and add the minced garlic, ginger, and red chili flakes. Stir-fry for about 30 seconds until fragrant.
In a small bowl, mix the soy sauce, rice vinegar, sugar, cornstarch, and water. Stir until the sugar and cornstarch are fully dissolved.
Pour the sauce mixture into the skillet and bring it to a simmer while stirring constantly. It should start to thicken within 1-2 minutes.
Add the cooked eggplant back into the skillet and toss to coat the pieces evenly in the sauce. Cook for an additional 2-3 minutes until heated through.
Transfer the eggplant to a serving dish and garnish with chopped green onions. Serve hot with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 30.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
