Chinese Aubergines with Garlic Sauce
A delicious and authentic noodles and dumplings recipe for Chinese Aubergines with Garlic Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 10 oz Chinese aubergines ((about 2 small aubergines), chopped to bite-size pieces (*Footnote 1))
- • 1 teaspoon salt
- • 1 tablespoon cornflour
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1 tablespoon water
- • 1/2 teaspoon dark soy sauce ((*see footnote 3))
- • 2 teaspoons sugar
- • 1 teaspoon cornflour
- • 2 1/2 tablespoons peanut oil ((or vegetable oil))
- • 1 teaspoon ginger (minced)
- • 3 cloves garlic (chopped)
Preparation Steps
(Option 1) Place aubergines in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the aubergines under water for 15 minutes. Drain and pat dry.
(Option 2) Spread the sliced aubergines out on a paper towel. Sprinkle Flaky Sea Salt on both sides of the aubergines slices. Allow to rest for 15 minutes. Rinse with running tap water to wash off the salt, then pat dry thoroughly.
Combine the sauce ingredients in a small bowl, mix well.
Sprinkle aubergines with 1 tablespoon cornflour and mix by hand, until aubergines is evenly coated with with a thin layer of cornflour.
Add 2 tablespoons oil to a big nonstick frying pan and heat over medium high heat until hot. Spread aubergines across the bottom of the frying pan without overlapping. Cook the aubergines one side at a time until all the surfaces are charred and the aubergines turns soft, 8 to 10 minutes in total. Transfer the aubergines to a plate. If the frying pan gets too hot and starts to smoke, turn to medium heat.
Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same frying pan. Stir a few times until fragrant. Add all the aubergines back into the frying pan. Mix the sauce again until cornflour is fully dissolved and pour it over the aubergines. Immediately stir a few times, until the aubergines is evenly coated and the sauce thickens. Transfer everything to a big plate.
Serve hot as a side or as main over steamed rice or noodles.