Chinese Eggplant In Garlic Sauce Recipe: Steamed and Spicy

Curry, fry, and mash are not the only ways to serve eggplant. There are many other ways to enjoy this healthy vegetable. In this recipe, I am going to try something new and unconventional with eggplant. You can call this recipe anything but I will call this Eggplant In Garlic Sauce Recipe in Chinese style.

This is one of the simplest eggplant recipe that you have ever tried. This will only need a few utensils and ingredients. So, without any delay, let’s start the recipe now.

Eggplant In Garlic Sauce Recipe Review

The recipe for eggplant with chili garlic sauce is simple and can be completed in just 25 minutes. However, before you start, I recommend that you carefully read the following table, as it contains some important information.

Course: Side Dish	Cuisine: Chinese		Difficulty: Easy
Total Time: 20 Minutes
Serving		Preparation Time	Boiling Time	Calories
2 people		5 Minutes	15 Minutes	150

Eggplant In Garlic Sauce Recipe Ingredients

In the total process of making this eggplant recipe, we will mainly need to boil the eggplant. So, to boil, the streamer will be the main utensil. Besides this, some more things will be needed. The list of these items is given here.

• One Streamer or Rice Cooker
• One Knife
• One Serving Plate
• Two Small Spoons
• One Mixing Bowl
• Measuring Spoons

Eggplant In Garlic Sauce Recipe Instructions

Eggplant is the main ingredient in this recipe. In addition to the eggplant, we will need a few more ingredients, such as chili garlic sauce and green onions. To make the chili garlic sauce, several additional ingredients will be required. The complete list of ingredients is provided below.

• Eggplant: 2 pcs
• Garlic: 1 tsp (Minced)
• Red Chilli Pepper: 1 tsp
• Oil: 6 tsp (Boiling Oil)
• Light Soy Sauce: 3 tsp
• Salt: ⅓ tsp
• Evil Chicken Bouillon: ⅓ tsp
• Sugar: ½ tsp
• Oyster Sauce: 1 tsp
• Green Onion: 1 tsp (Chopped)

Nutrition Fact Of Eggplant In Garlic Sauce Recipe

The entire process of making this recipe is simple. However, I will explain everything in an even simpler way so that you can easily understand each step. Let’s go over the instructions in a straightforward manner.

You Can Also Try: Chinese Eggplant and Garlic Recipe

Step 1: Steam The Eggplants

Take two medium-sized eggplants and clean them thoroughly. After cleaning, do not remove the stem entirely; leave a portion of it intact.

Once the cleaning is complete, prepare a steamer or rice cooker by adding water to it. Heat the water on high. When the water begins to boil, place a steaming rack inside the cooker or steamer.

You Can Also Try: Chinese Eggplant Tofu Recipe

Now, place the eggplants on the steaming rack and cover them with a lid. Steam the eggplants for 15 minutes to ensure they are perfectly cooked.

Step 2: Cut The Eggplant

After 15 minutes of boiling, take off the eggplant and place it on a serving plate. After that, take a knife and deep cut in the middle but don’t separate the 2 parts. When the cut is done, open both sides using spoons. If you have any confusion about how to cut, check the image.

Step 3: Make The Chili Garlic Sauce

The chili garlic sauce is the second vital ingredient of this recipe. So, we need to do this carefully. First of all, take a small mixing bowl and add 1 tsp minced Garlic, 1 tsp red chili pepper, and 3 tsp boiling oil. Now mix everything together.

After this mix, add 3 tsp light soy sauce, ⅓ tsp salt, ⅓ tsp evil chicken bouillon, ½ tsp sugar, and 1 tsp Oyster sauce. After adding these ingredients give another deep mix. Now the sauce is ready.

Step 4: Spread Chili Sauce Over Eggplant

Now take a spoon and spread the chili garlic sauce over the eggplant. The spread should be even and equally done. Over the chili garlic sauce, spread chopped green onion evenly.

Step 5: Give a Final Touch

For the final touch, add another 3 tablespoons of boiling oil over the eggplant and chili garlic sauce. This will add another layer of boiling oil. The eggplant is ready to serve. But before serving, use a knife to cut them into small pieces, and serve them in a small serving plate.

Do’s and Don’ts of The Recipe

This section is for my readers who are going to try this for the best taste. The following dos and don’ts must be followed. 

• Try to leave part of the stem intact. As instructed, keep a portion of the stem to help hold the eggplant together during cooking.
• Saving recipe time is an important strategy for all of us. So try to prepare the chili garlic sauce while the eggplants are steaming. This will save time and ensure that the sauce is ready to spread once the eggplants are done.
• The steaming should be perfect. So, don’t over-steam the eggplants. Steaming them for too long will make the eggplants mushy and may affect the texture.
• Salt will play a vital part in this recipe. Please don’t use too much salt. The recipe already includes soy sauce, which is salty. Adding too much extra salt could make the dish overly salty.

FAQs

After reading this part of the recipe, if you still have any confusion, then these questions will give you more clearances. Carefully read these questions to get answers to your questions.

Conclusion

The recipe ends here. But I want to wait and see you are trying this at home and getting the best taste. Let me know how this was in the comment section. I tried to make things as clear as possible in the discussion. If you have any questions, let me know in the comment section.

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