This mouthwatering Chinese Eggplant In Garlic Sauce is so easy to make with tender and juicy strips of eggplant stir-fried in a flavorful Szechuan-style garlic sauce. Szechuan Cuisine is a very spicy form of Chinese cooking, incorporating lots of garlic and chili peppers. Traditionally this dish is prepared by deep-frying the eggplant strips, but I sauteed mine in less oil in a non-stick skillet. You can substitute regular eggplant to make this dish. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious. I used blackstrap molasses -no problem! Used half a Serrano pepper instead of red pepper spice — yumm! I did use more Chinese eggplant — about 5.
I will add this to. These eggplants look fantastic. Your technique worked great.
The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles. Eggplant is a very tricky vegetable to cook. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you use too much oil, the eggplant might turn soggy and greasy. This recipe offers the simplest way to cook a great eggplant dish without using too much oil, and avoids soggy and plain eggplant with the minimum needed cooking time. Before introducing the first method, I want to thank my friend Steve S. The second method requires a bit more effort, but it saves a bit of time. Both ways yield great results. Using this method, you can create crispy and nicely charred eggplant on the stovetop in 10 minutes. No need to turn on the oven to get the smoky flavor! Creating a good sauce is really easy.
Diet sauce plant based eggplant garlic in
Fortunately, I can usually win him over with Chinese-inspired recipes, like this Eggplant in Garlic Sauce. It boasts bolder flavors that compliment the eggplant. Eggplant typically soaks up oil like a sponge, which is why many eggplant dishes can taste oily. But this is a weeknight version that uses no oil at all. Simmering the eggplant in water helps to soften it before adding the other sauces. So we used the regular Italian-style globe eggplants.