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Yield: 4
Easy Chili Garlic Eggplant
This is THE dish that made me fall in love with eggplants! It's so quick and easy, flavorful, and great for meal prep!
Ingredients
- 2 pounds eggplant, cut into 2” chunks
- 1 thai chili
- 2 tbsp minced ginger
- 1 tsp ground ginger
- 4 tbsp soy sauce
- 2 tbsp Chinkiang Vinegar
- 2 tbsp cooking rice wine
- sweetener to taste (I use Monkfruit sweetener)
- Corn starch slurry (1 cup water: 1 tsp corn starch)
- Garlic salt to taste
Instructions
- Steam your eggplant chunks for 5-8 minutes.
- Pat dry to remove excess moisture.
- Heat up some oil in a pan over medium heat.
- Add in sliced thai chili, minced garlic, and ground ginger. Mix and cook for 30 seconds to 1 minute until fragrant.
- Add in the steamed eggplant skin side down.
- Add in soy sauce, Chinkiang vinegar, cooking wine, and sweetener. Toss and sauté until evenly coated.
- Add in corn starch slurry and continue cooking until sauce is thickened and eggplant is cooked to your preferred texture.
- Season with garlic salt to taste and enjoy with a freshly steamed bowl of rice!