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Crispy Eggplant with Garlic and Ginger Sauce

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Description

An Asian-inspired plant-based dish where eggplant is fried with garlic and ginger until crispy and then coated in a sweet and salty soy-based sauce that thickens once cooked. Served with rice or noodles this dish is perfect for a vegetarian main dish or as a side to a meat-based meal. Garnish with coriander and toasted sesame seeds.

Ingredients

  • 2 medium eggplant, chopped into cubes
  • 2 teaspoons salt
  • 2 tablespoons cornstarch

    Soy-Based Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon dark soy sauce (alternately just use soy sauce)
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch

    Stir-fry
  • 3 tablespoons vegetable oil (or peanut oil)
  • 1 tablespoon ginger, grated
  • 4 cloves garlic, minced

    Garnish (optional)
  • Fresh coriander or chives
  • Sesame seeds, toasted

Instructions

  1. Salt the eggplant – this helps to get rid of any bitterness. Lay the eggplant out on a baking tray and sprinkle with salt. Allow to sit for 10-15 minutes before rinsing off thoroughly with tap water. Pat dry.
  2. Sprinkle the eggplant with 2 tablespoons of cornstarch, making sure that eggplant is evenly covered with cornstarch
  3. Combine the sauce ingredients and mix until well combined. Set aside.
  4. In a large frying pan or wok, place the 3 tablespoons of vegetable oil and heat over medium-high heat. Once oil is hot, add the eggplant and fry for 2-3 minutes until crispy and brown. Now add the garlic and ginger and cook for another 5 minutes or until the eggplant is soft.
  5. Pour the sauce over the eggplant and cook for another 1-2 minutes until the sauce thickens and has completely coated the eggplant.
  6. Serve hot with a side of noodles or rice and garnish with coriander and /or sesame seeds.