Crispy Garlic Chili Eggplant
Crispy Garlic Chili Eggplant
Wow! This eggplant packs a ton of flavor and a nice kick of spiciness. As much as I love playing scientist in the kitchen concocting all kinds of sauces, it’s nice to start with an already yummy base. I used a crispy garlic chili oil to start and then added on from there. These eggplant are not only full of flavor but are tender without being mushy. Served over rice makes it the perfect dish. Give it a try for a quick and delicious meal.
Serves 2
Ingredients
3 Japanese Eggplants
3 Green Onions sliced (reserve green parts for garnish)
2 Tbsp (30ml) Avocado Oil
3 cloves Garlic minced
1 Tbsp (15g) Ginger, peeled & grated
2 Tbsp (30g) Corn Starch
1 Tbsp (15ml) White Vinegar
1/4 tsp of Salt
Sesame Seeds for garnish
Rice to serve with
Sauce:
1 1/2 Tbsp (23g) Crispy Garlic Chili Oil (I used Lahht Sauce
1 Tbsp (15ml) Black Vinegar (found in Asian Markets, can sub Rice Vinegar)
1 Tbsp (15ml) Rice Vinegar
1 Tbsp (15ml) Dark Soy Sauce (found in Asian markets)
1 Tbsp (15ml) Light Soy Sauce or Tamari
1 Tbsp (15g) Sugar
2 tsp (10ml) Vegan Fish Sauce (I like Fysh Sauce or Ocean’s Halo)
2/3 cup (158ml) Water
Slurry: 1 Tbsp Cornstarch mixed with 1 Tbsp Water
Note
I recommend using Japanese eggplant but if you can’t find it then sub a medium/large Eggplant
Directions
1. Cut the Eggplant into about 2” pieces and then again in half, rnding up with rectangular shaped pieces. Place the Eggplant into a bowl and toss them with the vinegar which will help preserve their color and then the Cornstarch to help with frying. Let sit 10 minutes while you prepare your sauce.
2. In a measuring cup add the garlic chili oil, vinegars, soy sauces, vegan fish sauce, sugar and water. Mix well and set aside.
3. In a large pan heat the oil on med-high heat. Add the eggplant and cook for a few minutes until they begin to soften and take on a bit of color. Remove and drain on a plate with paper towels.
4. In the same pan add the ginger and garlic and cook for a minute or two or until they become fragrant.
5, Add in the prepared sauce and cook for a few minutes before adding the eggplant back in. Add in the green onion slices and continue to cook for 2-3 minutes
6. Add in the cornstarch slurry and mix while cooking for a few minutes until the sauce has thickened.
7. Serve over rice and garnish with sesame seeds and the green part of the onions.
