Chinese Eggplant with Garlic Sauce (红烧茄子)

Method7 steps · about 40 min

1. 1

   Step 1: Choose ONE eggplant preparation route: soaking here OR dry-salting in step 2. For soaking, cover all the 10 oz eggplant pieces with preparation water in a large bowl and stir in the separate 1 tsp soaking salt. Weight the eggplant below the water with a pot lid and soak for 15 minutes. Drain, discard the soaking liquid and pat the eggplant completely dry. Skip step 2 and continue to step 3.

   Soak eggplant: selected route only · 15 minUses 10 oz Chinese eggplant, cut into bite-size pieces · 1 tsp salt, only for the soaking route · Water for covering or rinsing the eggplant, as needed

2. 2

   Step 2: Alternative dry-salting route ONLY: skip step 1. Spread all the 10 oz eggplant pieces on paper towels and sprinkle kosher salt on both surfaces; the sprinkling amount is unspecified. Rest for 15 minutes, rinse off the salt under running water and pat thoroughly dry. Continue to step 3. Do not soak as well.

   Dry-salt eggplant: alternative route only · 15 minUses 10 oz Chinese eggplant, cut into bite-size pieces · Kosher salt for sprinkling the eggplant, only for the dry-salting route; amount as needed · Running water for rinsing the dry-salted eggplant

3. 3

   Step 3: Mix the 1 tbsp light soy sauce, separate 1 tbsp sauce water, optional ½ tsp dark soy sauce, 2 tsp sugar and separate 1 tsp sauce cornstarch in a small bowl. Set the complete sauce aside.

   Uses 1 tbsp light soy sauce · 1 tbsp water, for the sauce · ½ tsp dark soy sauce (optional) · 2 tsp sugar · 1 tsp cornstarch, for the sauce

4. 4

   Step 4: Use all the completely dried eggplant from your chosen preparation route in step 1 or step 2. Sprinkle it with the separate 1 tbsp coating cornstarch and mix gently by hand until every piece has a thin, even coating.

   Uses All the dried eggplant from step 1 ONLY if the soaking route was chosen · All the dried eggplant from step 2 ONLY if the dry-salting route was chosen · 1 tbsp cornstarch, for coating

   
5. 5

   Step 5: Heat 2 tbsp of the peanut oil in a large nonstick skillet over medium-high heat. Spread all the coated eggplant from step 4 without overlapping. Cook one surface at a time, turning as needed, until the surfaces are browned and lightly charred and the centers are tender, about 8–10 minutes in total. Reduce to medium heat if the pan becomes too hot. Transfer all the cooked eggplant to a plate.

   Brown and tenderize the eggplant · 10 minUses 2 tbsp peanut oil for eggplant · All the coated eggplant from step 4

   
6. 6

   Step 6: Add the remaining ½ tbsp peanut oil, 1 tsp minced ginger and 3 chopped garlic cloves to the same skillet. Stir briefly until fragrant. Return all the cooked eggplant from step 5. Stir the complete sauce from step 3 again to redistribute its cornstarch and pour it over the eggplant. Immediately toss until evenly coated and the sauce thickens; it reduces quickly. Transfer everything promptly to a serving plate.

   Uses Remaining ½ tbsp peanut oil for aromatics · 1 tsp minced ginger · 3 garlic cloves, chopped · All the cooked eggplant from step 5 · All the mixed sauce from step 3

   
7. 7

   Step 7: Serve all the finished garlic-sauce eggplant from step 6 hot as 2–4 side portions, or with ready cooked rice or noodles as a main dish.

   Uses All the finished eggplant from step 6 · Ready cooked rice, as desired for serving (optional) · Ready cooked noodles, as desired instead of rice (optional)