Chinese Eggplant with Garlic Sauce

Name: Chinese Eggplant with Garlic Sauce
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 to 6 serving(s)
Ingredients: 1 tbsp salt; 4 cups + 2 tbsp (1.030 litres) cold water; 3 Chinese eggplants, cut into sticks; 2 tbsp brown sugar; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; ½ tsp (2.5 ml) toasted sesame oil; ½ tsp cornstarch; ¼ tsp red pepper flakes; 3 tbsp (45 ml) vegetable oil; 4 garlic cloves, chopped; 2 tbsp fresh ginger, chopped; 1 green onion, chopped; Toasted sesame seeds, for serving

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Preparation 20 MIN

Cooking 8 MIN

Marinating 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

1 tbsp salt
4 cups + 2 tbsp (1.030 litres) cold water
3 Chinese eggplants, cut into sticks
2 tbsp brown sugar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
½ tsp (2.5 ml) toasted sesame oil
½ tsp cornstarch
¼ tsp red pepper flakes
3 tbsp (45 ml) vegetable oil
4 garlic cloves, chopped
2 tbsp fresh ginger, chopped
1 green onion, chopped
Toasted sesame seeds, for serving

Preparation

In a large bowl, whisk the salt into 4 cups (1 litre) of the water until dissolved. Add the eggplants and let brine for 15 minutes. Drain and pat dry (see note).
In another bowl, combine the remaining water with the brown sugar, soy sauce, vinegar, sesame oil, cornstarch and red pepper flakes. Set aside.
In a large non-stick skillet over high heat, cook the eggplant in the vegetable oil for 5 minutes or until tender and golden. Set aside on a plate.
In the same skillet, brown the garlic and ginger for 1 minute, adding oil as needed. Add the reserved sauce and bring to a boil. Remove from the heat. Add the eggplant and stir to coat in the sauce.
Garnish with green onions and sesame seeds. Serve with jasmine rice, if desired.

Note

Brining allows for the eggplant to degorge (process of drawing out liquid and bitterness from fruits and vegetables) quickly and uniformly while also preventing the flesh from browning. It also helps the eggplant soften quickly in the skillet (after only 5 minutes), while also absorbing less oil.