Here’s another popular Sichuan dish, Eggplant with Garlic Sauce. Often time when you order this dish from restaurants, eggplant is deep fried. I make it in a healthy way by steaming the eggplants. I don’t think we sacrifice flavor while keeping it healthy. Garlic sauce is basically made of minced ginger, minced garlic, chopped scallions, and spicy bean paste. It is thickened with the mixture of light soy sauce, dark vinegar, sugar, corn starch, and water. Enjoy!
Eggplant with Garlic Sauce
3 eggplants, about 1 pound
4 cloves garlic, minced
1 tablespoon minced ginger
2 scallions, chopped
1 tablespoon spicy bean paste, chopped finely
2 tablespoons canola oil
For the sauce:
1 tablespoon light soy sauce
1 teaspoon dark vinegar
1 tablespoon sugar
1 teaspoon corn starch
1/2 cup water
1. After cutting eggplant into 2 inch pieces, soak in salted water to prevent eggplant from turning dark.
2. Mix the sauce ingredients well in a bowl.
2. Drain eggplants and steam for about 8 minutes. Remove from the steamer when it’s done.
3. Heat up oil in a pan to medium heat, and sauté ginger, garlic, white parts of scallions and spicy bean paste for about 1 minutes.
4. Add eggplants in and mix up. Add the sauce in, and cook about 1 minute. Add half of the scallions in.
5. Garnish with the remaining scallions. Serve.
Hi!
I am having trouble finding the right spicy bean paste. What brand do you use and could you take a picture of the package?
Thanks!
Kwei chow foods
Hot soybean paste
Hi,
Great recipe. I have tried this one and Mapo tofu and they are both easy to make, tasty and healthy. Thank you for posting them!
Thank you! I make it once a week. Enjoy!
Ling
What other dish uses doubanjiang? I might not make this often enough to use up a bottle and I don’t want to waste it.
This really looks good though.
Yes, Whole Fish with pean paste, shrimp with bean paste, and Spicy Fish Filet, etc. enjoy!
Ragards,
Ling
Silky texture and good flavor. Please keep posting vegetable dishes. Thank you. Can you please include a picture of the spicy bean paste you prefer in your ingredients section? I got one you linked to at amazon.com and I like it, but I don’t know how it compares to your favorite.
Posted the spicy bean paste picture.
Best,
Ling
Hi Ling, I am really loving your website and your enthusiasm for bringing Chinese cooking to westerns. I have a question about the “dark vinegar” you use to prepare your the sauce. Is this vinegar from rice? or what source.
Thanks,
Mario
Thank you so much! Yes, the dark (black) vinegar is made from rice.
Best,
Ling
Also I forgot to ask before how much salt and how long do you soak the eggplant before steaming?
Thanks again.
About 1 teaspoon. The purpose of soaking is to prevent eggplants from changing color. You don’t need soak long, just between cutting and cooking.
Regards,
Ling
I would like you to see the photo of the my dish, it is too pretty for me not to share, how can I send it to you? 🙂
Cool. You can send a personal message to me from YouTube.
Regards,
Ling
I really want to make Broccoli with Garlic Sauce like I get in Chinese restaurants. Is this the same sauce?
Thank you! I love your video for the eggplant!
Hi Wendy,
You can try my sauce. It may not taste exactly like Restaurants’ as they have packaged sauce. Thank you!
Regards,
Lingli
Mahalo for the receipe! What temperature should the water be (warm, cold, room temperature) that you soak the eggplant in prior to steaming? Also, do you need to dry the eggplant after soaking them?
In cold water. I don’t think I dried them. Thanks Tim.
Regards,
Ling