Chinese Eggplant with Garlic Sauce
The eggplant is grilled until crisp and smoky, then cooked in a rich, flavorful garlic sauce. This vegan dish is very satisfying, both as a side dish or as a main course served over rice or noodles.
Ingredients
For the eggplant:
- 1 tsp sea salt
- 2 tbsp oil
- 1 tsp tapioca flour
- 1 tsp ginger, minced
- 1 tbsp parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp sesame seeds
- 3 large eggplant, sliced
- 1 tbsp green onion, chopped
For the sauce:
- ½ tbsp oil
- 2½ tbsp soy sauce or tamari
- 1 tsp tapioca flour
- 2 tsp coconut sugar
Instructions
First, spread the sliced eggplant on a paper towel. Sprinkle sea salt on both sides of the eggplant slices. Cover with another layer of paper towel and let sit for 45 to 60 minutes. Dry.
Then, meanwhile, in a small bowl, combine all the ingredients for the sauce, mix well and set aside.
In a large bowl, toss the dry eggplant with the tapioca and toss to evenly coat each piece.
Heat a large skillet over medium heat, add oil and spread the eggplant on the bottom of the pan in a single layer.
Fry the eggplant on both sides until golden brown and soft, about 10 minutes.
Transfer to a plate. Cook the remaining eggplant in batches.
In a large wok pan, heat a little more oil, add the ginger and garlic and sauté until fragrant.
Add all the eggplants to the wok and pour the sauce over them. Stir a few times, until the eggplant is evenly coated and the sauce thickens. Sprinkle with sesame seeds.
Garnish with chopped greens and serve with rice noodles or rice on the side. Happy Cooking Time.
