It is time to give some life to your eggplant dish by adding flavor and nice tang to it. This is where the Grilled Eggplant with Garlic and Ginger recipe comes-in.
This oriental tasting recipe will definitely change your perception on eggplants. When I first tried this, I was hopeful that everything will turn out fine. I started to sauté the three main spices (garlic, ginger, and chili); the whole kitchen started to smell lovely. That indicates that I am on the correct track. After cooking the eggplant and adding the sauce, I knew that I created a work of art.
The good thing about this dish is that you can either have it as your main dish with rice or noodles on the side or as a side dish for your oriental inspired dishes. I enjoy eating this as a side for stir-fried beef and cashew chicken. Sometimes, I make my own yang chow fried rice and have this as the main dish. The possibilities are endless; it is up for your culinary imagination to work them out.
3 to 4 pieces Chinese eggplant, sliced diagonally in 1/2-inch slices
2 teaspoon green onions, sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
3 pieces Thai chili, minced
1 teaspoon sesame oil
1 tablespoon peanut oil
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons cooking wine
2 tablespoons white vinegar
1. Combine all the sauce ingredients in a bowl then stir until well blended. Set aside.
2. Brush some sesame oil on the eggplant then grill until softened (about 3 to 5 minutes per side in medium heat). Set aside.
3. Heat a wok then pour-in peanut oil.
4. Once the oil is hot, sauté garlic, ginger, green onions, and chili.
5. Add the grilled eggplant and cook for a minute.
6. Pour-in the sauce then cook until the mixture thickens.
7. Turn-off heat then transfer to a serving plate.
8. Serve. Share and enjoy!
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