Eggplant with Garlic Sauce

Eggplant with Garlic Sauce is a flavorful and aromatic vegetarian dish that showcases tender stir-fried eggplant coated in a savory garlic sauce. This dish is not only easy to prepare but also brings a delightful balance of textures and tastes to your lunch table.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon (vegetarian version if desired)
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 100 ml
• Vegetable oil - 2 tablespoons
• Spring onion - 2 stalks, chopped (for garnish)

Steps

1. Wash and cut the eggplant into 1-inch long strips, then soak them in water for about 10 minutes to reduce bitterness.
2. In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create the garlic sauce and set aside.
3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
4. Drain the eggplant and add it to the pan, stirring frequently. Cook for about 5-7 minutes until the eggplant is soft and slightly browned.
5. Add the minced garlic and ginger to the pan, stirring for about 1 minute until fragrant.
6. Pour the garlic sauce mixture over the eggplant, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
7. Remove from heat and serve hot, garnished with chopped spring onions.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 22 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamins A and C.
• Supports digestive health due to its high fiber content.

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