There are so many incredible recipes that you can make with eggplant. It really is such a versatile plant food. Here’s one of my favorite ways to cook eggplant.
Slice eggplant into bite-sized portion and transfer into a bowl with water. Season with 1 teaspoon salt and mix it well to combine. Place a pot cover on top to push down the eggplant underwater for 15 minutes. Drain and pat dry. Set aside.
In another bowl, add light soy sauce, dark soy sauce, sugar, 1 teaspoon cornstarch and mix well. Set aside.
Get the eggplant and sprinkle with some cornstarch. Mix it by hand, until it’s evenly coated with thin layer of cornstarch. Set it aside.
In a non stick pan, heat 1 tablespoon oil to a over medium high heat. Stir fry the eggplant across the bottom of the skillet in batches.
Stir fry the eggplant one side at a time until all the surfaces are fried and the eggplants are cooked through and soft for 8-10 minutes. Cook it in batches and transfer to a plate once done. Set it aside.
Using the same pan, add ½ teaspoon oil and saute ginger and garlic. Toss a few times until fragrant.
Then add in all the eggplant slices back into the pan. Adjust heat to medium and add the sauce, mix until cornstarch is fully dissolved. Keep on tossing a few times, until it is evenly coated and the sauce becomes thick.
Adjust heat to low, season with ¼ teaspoon salt and pinch of pepper to taste. Turn off heat and transfer into a serving plate. Garnish with chopped spring onions (optional). Serve and enjoy!
Ingredients
Directions
Slice eggplant into bite-sized portion and transfer into a bowl with water. Season with 1 teaspoon salt and mix it well to combine. Place a pot cover on top to push down the eggplant underwater for 15 minutes. Drain and pat dry. Set aside.
In another bowl, add light soy sauce, dark soy sauce, sugar, 1 teaspoon cornstarch and mix well. Set aside.
Get the eggplant and sprinkle with some cornstarch. Mix it by hand, until it’s evenly coated with thin layer of cornstarch. Set it aside.
In a non stick pan, heat 1 tablespoon oil to a over medium high heat. Stir fry the eggplant across the bottom of the skillet in batches.
Stir fry the eggplant one side at a time until all the surfaces are fried and the eggplants are cooked through and soft for 8-10 minutes. Cook it in batches and transfer to a plate once done. Set it aside.
Using the same pan, add ½ teaspoon oil and saute ginger and garlic. Toss a few times until fragrant.
Then add in all the eggplant slices back into the pan. Adjust heat to medium and add the sauce, mix until cornstarch is fully dissolved. Keep on tossing a few times, until it is evenly coated and the sauce becomes thick.
Adjust heat to low, season with ¼ teaspoon salt and pinch of pepper to taste. Turn off heat and transfer into a serving plate. Garnish with chopped spring onions (optional). Serve and enjoy!