Chinese Eggplant with Garlic Sauce – pieces of melt-in-your-mouth eggplant are stir-fried in a rich, glossy, sweet, and savory sauce.

Chinese Eggplant with Garlic Sauce




– 1 large eggplant cut into 1 inch pieces – 6 cloves garlic more or less if desired, minced – sea salt – 1/4 cup oyster sauce – 2 tablespoon low sodium soy sauce – 1/2 cup water – 1 small serrano pepper cut in half and seeds removed – 1 tablespoon cornstarch – 2 tablespoons avocado oil – green onion for garnish – sesame seeds for garnish

4 servings

25 mins

Step 1

Prepare all of the ingredients. Season eggplant with sea salt (about 1/2-1 teaspoon) & massage it few times, let rest for 5-10 minutes.

Step 2

Next, squeeze the water out of eggplant and sprinkle cornstarch, mix and set aside.

Step 3

Into the bowl add minced garlic, cut in half serene pepper, oyster sauce, soy sauce, water, sugar and mix well.

Step 4

Using a non stick skillet heat oil over medium/low heat, add eggplant and cook till nice and tender, about 10 minutes, stirring few times.

Step 5

Pour in the sauce mixture and bring it to a gently boil.

Step 6

Stir and simmer for 10 minutes on low heat. After garnish with green onion & sesame seeds. Enjoy!