Eggplant with Garlic sauce

A mildly spicy (or very spicy if you like) eggplant dish. Generally eggplant is not a dish anybody would relish or would love to eat. But I made this dish with a little twist, hope you like it !!

Ingredients

  • 3 tablespoons canola oil
  • 4 eggplant, unpeeled (approx 1.25 lbs)s Chinese eggplants, halved lengthwise and cut into 1 inch half moons
  • 1 cup water
  • 1 tablespoon crushed red pepper flakes
  • 3 tablespoons garlic powder
  • 5 teaspoons white sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce

Directions

  • Step 1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

About The Author


Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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