- 800 grams eggplant (total Chinese, long, chopped)
- 1 teaspoon salt
- 1 teaspoon cornstarch (plus more to coat the eggplant)
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce (*see footnote)
- 2 teaspoons sugar
- 1/2 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon minced ginger
- 3 cloves garlic (chopped)
|Calories110Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sue 22 days ago
A nice simple dish. Chopped a red chilli and threw it in too.
Amit Gan 6 May 2018
followed the recipe turned out great
Barbara Stuart 28 Sep 2017
This was very good. Soaking the eggplants really help to soften up The outside.
Cony 23 Aug 2017
Great, maybe add more sauce next time
Regina Swain Rhoa Swain Rhoa 22 Sep 2016
The consistency of the eggplant turned out perfect. the only problem is the sauce. When you add the garlic to hot pan it immediately scorches it then the sauce flashes and caramelized. I would make 2 modifications. Let pan cook slightly before adding garlic and ginger. Add 1/3-1/2 cup of vegetable broth to soy sauce mixture. The corn starch will thicken sauce with ease.
Anna T. 31 Aug 2016
Delicious, delighted, thank you! I just did a hybrid of the eggplant prep: sliced, tossed in a bowl with salt & then washed & patted dry after 40 minutes or so.
Bianca V. 29 Apr 2016
Overall good but time-consuming and a bit too salty! I would use less soy if I made this again. I modified this by using honey instead of sugar.
Jody M. 13 Mar 2016
This is now one of my favorite dishes. Super tasty and easy. I used olive oil to cook in and a dash of sesame seed oil and it turned out great. The corn starch to make the eggplant a little crispier was brilliant.
Rachel P. 25 Dec 2015
Yum. I used baby eggplant, which allowed me to skip the salting/soaking step. It ended being quite charred, but in a good way. I found I needed to mix up a little extra sauce, though, since the recipe doesn't actually make very much. I also added scallions with the garlic and ginger, which was nice.
sylvia e. 22 Sep 2015
loved it will make it again I could eat it everyday the sauce was delicouse my also liked very much no I would not add anything to it