in China

Sweet eggplants with garlic

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Ingredients for 4 servings:

  • 3 eggplant(s)
  • 7 tbsp oil
  • 1 ½ tsp garlic clove(s), finely chopped
  • 6 tsp sugar
  • 6 tsp soy sauce
  • 6 tsp rice vinegar
  • 1 tbsp rice wine

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the eggplants into 3×3 cm cubes. Heat 3 tablespoons of oil in a wok, add half of the eggplants, and fry over high heat for 5 minutes, stirring constantly, until well browned. Transfer the eggplants to a plate and stir-fry the other half in 3 tablespoons of oil. Combine the sugar, soy sauce, vinegar, and rice wine in a bowl. Heat the remaining oil in the wok and sauté the garlic. Add the sauce and bring to a boil, stirring constantly. Return the eggplants to the wok and simmer for 3 minutes until the sauce has been absorbed. The eggplants taste best when prepared the day before and served lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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