Eggplant with Garlic Sauce

Name: Eggplant with Garlic Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g eggplant; 4 garlic cloves; 2 tbsp soy sauce; 1 tbsp Chinkiang vinegar; 1 tsp sugar; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Eggplant with Garlic Sauce is a beloved dish often found on Sichuan-American tables, where the eggplant is tender and infused with a robust garlic flavor. The dish is known for its savory, slightly tangy taste, achieved through a combination of soy sauce, Chinkiang vinegar, and a touch of sugar.

This home-style version captures the essence of traditional Chinese family cooking, where ingredients like eggplant and garlic are elevated with generous use of oil and salt, creating a dish meant for sharing. It's a simple yet flavorful addition to any meal, showcasing the balance of bold flavors typical of Sichuan cuisine.

Ingredients

500 geggplant
4garlic cloves
2 tbspsoy sauce
1 tbspChinkiang vinegar
1 tspsugar
3 tbspoil
to tastefine sea salt

Method

Start by cutting 500 g of eggplant into bite-sized pieces, around 2-inch long wedges. This size helps them cook evenly and absorb the sauce well. Mince 4 garlic cloves finely. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, and 1 tsp sugar until the sugar dissolves. Set this sauce aside for later use.
Heat 3 tbsp oil in a large wok or deep skillet over medium heat. Once the oil is shimmering, add the eggplant pieces in a single layer. Cook them slowly, turning occasionally, until they become golden brown and tender, with a slightly wrinkled skin. This should take about 8-10 minutes, and the eggplant should have a creamy interior.
Push the eggplant to one side of the pan and add the minced garlic to the empty space. Stir the garlic gently in the oil until it becomes fragrant and lightly golden, about 30 seconds. Be careful not to burn it, as burnt garlic will taste bitter.
Pour the prepared soy sauce mixture over the eggplant and garlic. Stir everything together to coat the eggplant evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken. The eggplant should be fully tender and the sauce should cling to the pieces, giving them a glossy appearance.
Taste the dish and add fine sea salt if needed, adjusting to your preference. The sauce should be savory with a hint of sweetness and tanginess from the vinegar. Serve the Eggplant with Garlic Sauce immediately, ideally with steamed rice, and enjoy it as part of a shared meal.