Asian-style Eggplant with Spicy Garlic Sauce

This recipe creates very tender, sweet and spicy eggplants that can be served warm with rice, or cooled in little dishes as an appetizer.

Eggplants are high in fibre, antioxidants, vitamins and minerals and low in calories and fat. Studies have shown eggplants to increase cognitive health, heart health, lower blood cholesterol and fight cancer cells. Adding water in this recipe decreases the amount of oil needed to tenderize the eggplants, as eggplants soak up oil like a sponge!


Asian-style Eggplant with Spicy Garlic Sauce

  • Servings: 4
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  • 3 asian eggplants, halved lengthwise, then sliced into “moons”
  • 1 tbsp ginger, grated
  • 2 tbsp garlic powder
  • 2 tbsp cooking oil (sesame or coconut)
  • 3/4 cup water
  • 1/2 -1 tbsp chilli pepper flakes (less if using fresh chilli)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp black vinegar
  • 1 tsp sugar
  • 1 tsp cornstarch

Let’s go:

  1. Heat cooking oil In a wok or skillet over high heat. Stir-fry the eggplantIMG_0857 with the garlic, ginger and chilli for 3 minutes, flipping and stirring them (yes eggplant will look dry as they soak up oil! Not to worry) .
  2. Add the water and cover partially. Let simmer 3-4 minutes.
  3.  Whisk the soy sauce, oyster sauce, vinegar, sugar and cornstarch together in a small boil.
  4. When all the water has been absorbed, stir in the sauce little by little to taste.
  5. Serve warm with rice, or chill as an appetizer salad.




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