Eggplant with Garlic Sauce

Eggplant with Garlic Sauce (Yuxiang Eggplant)

Ingredients:

2 Chinese eggplants (or 1 large Western eggplant)
4 tablespoons vegetable oil, divided
5 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons minced scallions, white parts only
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons light soy sauce
1 tablespoon black vinegar
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon toasted sesame seeds
2 tablespoons chopped scallions, green parts only (for garnish)

Instructions:

1. Cut the eggplants into 1-inch cubes. Place them in a colander and sprinkle with salt. Let stand for 30 minutes, then rinse and pat dry.
2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and tender on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the garlic and ginger and cook for 30 seconds, until fragrant.
4. Stir in the minced scallions, Shaoxing wine, soy sauce, black vinegar, sugar, and cornstarch. Bring to a simmer and cook for 1 minute, until the sauce thickens slightly.
5. Return the eggplant to the pan and stir to coat with the sauce. Cook for another minute, until heated through.
6. Sprinkle with toasted sesame seeds and chopped scallions. Serve hot over steamed rice.

Tips:

For a spicier dish, add a pinch of red pepper flakes to the sauce.
If you don’t have Shaoxing wine, you can substitute dry sherry or rice wine vinegar.
You can also add other vegetables to this dish, such as bell peppers, mushrooms, or onions.

I hope you enjoy this recipe!