Eggplant with Garlic Sauce recipe

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Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Nutrition Info

186.8 calories
carbohydrate: 29.2 g
cholesterol: : -
fat: 8 g
fiber: 13.2 g
protein: 4.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 223.6 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Recipe Yield

6 servings

Recipe Note

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

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