Chinese Eggplant With Spicy Garlic Sauce

I love eggplant/aubergine and if you ask me what vegetable plant I want to plant most in my garden , it will be eggplant :) I love the soft tender pulp of the veggie that absorbs flavors easily after cooking.  It is a versatile vegetable that you can have them in your salad and curry  .There are many ways to cook them especially in Sichuanese cooking . I will be experimenting them in the days to come.  I have a few great recipes using eggplant  which I will want to try out.  For today, I will share this simple to prepare and yet appetizing eggplant dish.  I got this recipe from Steamy Kitchen's blog .  I like the fact that she used black vinegar and she said that we can substitute black vinegar with balsamic vinegar....gosh , I love balsamic vinegar so I am going to use balsamic instead of black vinegar :)  It comprises of chillies, garlic, soy sauce and a touch of black vinegar to balance the flavors out. After reading the ingredients used, I knew I had to try it out for I have never try adding black vinegar to eggplant and I am curious to know how it would taste out.  I normally add lime to my eggplant but this uses black vinegar or balsamic...a must try of course!

love the Sichuan eggplant dish...

it not only smell good but the sauce ingredients

is a wonderful flavor party, the balsamic vinegar balance the flavor out

a delicious dish !  

Chinese Eggplant With Spicy Garlic Sauce - adapted from Steamy Kitchen

Ingredients:-

2 tablespoons cooking oil, divided
3 small eggplants cut into long strips
2 cloves garlic, finely minced
1 red chile pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar * replace with balsamic vinegar
1/2 teaspoon sugar

Method:

In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar ( balsamic vinegar ) and sugar and stir to combine all. Serve immediately.

You may like these eggplant recipes that I have tried out :)

1.  Aubergine Charlotte With Salmon

2.  Aubergine Omelette

3. Crispy And Spicy Salty Egg Yolk Aubergine Cubes

4. Stir Fry Diced Eggplant/Aubergine With Shrimps

5. Spicy Sesame Eggplant

6. Curtis Stone- Deep Fried Aubergine And Mozzarella With Basil

7. Crispy Panko Crusted Aubergine Slices

8. Pan Grilled And Portobello And Aubergine Puffs

9.Savory Aubergine/Eggplant Slices

10. Baked Aubergine With Corned Beef Toppings