Photograph of the finished Eggplant with garlic sauce

China · Cà tím om xốt tỏi nhiều tỏi

Eggplant with garlic sauce

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Garlic Garlic 60 cloves
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 3.5 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Vegetable broth Vegetable broth 2 ½ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the eggplant into long strips, then toss with salt for 15 minutes and drain well.
  2. 2 Fry the eggplant in oil for 5 minutes until the outside is slightly browned, then remove it to prevent it from absorbing more oil.
  3. 3 Finely chop all 15 cloves of garlic; the large amount of garlic is the defining characteristic of this garlic sauce.
  4. 4 Garlic sauce differs from fish sauce in that it doesn't balance the sweet and sour flavors with vinegar and sugar; the garlic flavor is the most prominent.
  5. 5 Sauté half of the garlic with the soybean paste for 90 seconds, then pour in the broth and soy sauce.
  6. 6 Add the eggplant to the pan and simmer for 8 minutes. Mix in the cornstarch to thicken the sauce, then add the remaining garlic and green onions.

With an appliance

  • Air fryer 40 min

    Replace step 2: spray oil on the eggplant and fry at 200 degrees for 10 minutes, flipping at the 5th minute; step 6: continue simmering the eggplant in the sauce for 8 minutes before mixing in the remaining half of the raw garlic.

Start cooking