Cooking Eggplant with Garlic Sauce
What's your favorite way of cooking eggplant? Try it with garlic sauce for a change!
There's no rules to cooking eggplant. You can bake them, saute them, make eggplant parmigiana or you can even make your very own caponata! But in this recipe is for garlic lovers. Let's make some Japanese eggplant with garlic sauce!
Summer Garden Japanese Eggplant
While visiting my Airman near the McGuire US Air Force base in New Jersey, we had to spend the day gallivanting around and ended up eating at Wegmans supermarket's food court.
Wegmans has so much selections of cooked food buffet style, where you grab a styrofoam dish, pick the food you like, take it to the counter to pay and you go upstairs to get seated so you can eat your food selection.
I picked the sauteed eggplant with garlic sauce because I love the vegetables and the display looks so mouthwatering and look really vegan enough for me.
So there I had it, eggplant with garlic sauce is what I had for lunch at Wegmans!
A few weeks later, I was craving for this garlicky and saucy dish to eat with my rice. So I had to experiment and duplicate that taste.
Here's what I came up with:
Eggplant in Garlic Sauce Wegman's inspired! Pair this with steamed rice if you wish and you're good to go.
So let's get to cooking eggplant using Japanese eggplant and make it garlicky.
- Unpeeled Japanese Eggplants sliced diagonally in about 1/2 inch
- crushed 1 knob garlic (use less if you like)
- 1 tsp minced Ginger or cut in match-like sticks
- 2 green onions (cut the white parts in thin match-like sticks and the green tops in 1 inch pieces
- Hoisen Sauce to taste or use the Asian Classics Sesame Garlic sauce.
- A pinch or sprinkle of red pepper flakes for heat
- 1 teaspoon cornstarch to just enough to coat the eggplant
- a bit of oil to fry the garlic and ginger
NOTE: For Hoisen Sauce alternative, you can use the Asian Menu Sesame Garlic Sauce and Marinade.
It's amazingly garlicky and will make your eggplant taste really yummy!
Sprinkle the cut eggplants with the cornstarch and toss to coat all the pieces.
Heat a Nonstick Skillet or Wok
on high heat.
When the skillet is hot, add oil and cook the eggplant until brown on all sides for about 3 to 4 minutes. Then remove eggplants from skillet and set aside.
Add the garlic, the ginger and half of the green onions and give it a stir for 10 seconds.
Return the eggplants to the Nonstick Skillet.
Add some Hoisin Sauce or Garlicky Sesame sauce. Sprinkle with red pepper flakes if you want it a little spicy!
Toss to coat.
It taste just like the Wegmans' eggplant that we ate and better. Why? Well, cooking eggplant like this is so much cheaper. You don't have limit what's in your plate and you can eat as much as your tummy allows you.
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