Restaurant Style Eggplant with Garlic Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier than some vegetable oils.

lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

parsley

💰Cheaper: cilantro

Cilantro can be a cheaper herb option.

red pepper flakes

💰Cheaper: black pepper

Black pepper can add heat at a lower cost.

Finely chop garlic and ginger.

Cut chinese eggplants into rough wedges.

Sprinkle a pinch of salt and a small amount of corn flour over the eggplant to season and draw out moisture.

Cook the eggplant in batches in a frying pan on medium heat to avoid greasiness, browning each side for about 3-5 minutes until soft.

Prepare a sauce by mixing vegetarian stir fry sauce, light soy sauce, dark soy sauce, and sugar in a bowl.

Add vegetable stock to the sauce mixture.

Heat oil in a wok until smoking hot, then add garlic and ginger, stirring quickly to avoid burning.

Pour the sauce mixture over the garlic and ginger, stirring to caramelize the sauce.

Add the vegetable stock to deglaze the wok.

Add the cooked eggplant to the wok and stir to combine, allowing it to braise in the sauce for about 3-4 minutes on high heat without breaking the eggplant apart.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary