Hi, everyone! It’s two in the morning presently, on my third day here in the Philippines. My body clock, I suppose, has yet to adjust to local time as I am finding myself eager for bed at 4 PM and wide awake at 1 AM. While the rest of the house is peacefully sleeping and loudly snoring, I am up and about and scampering all over the place. Wake up people! A gorgeous day awaits!
This eggplant with spicy garlic sauce was one of the few dishes I prepared for the blog before I left Cali. It’s a quick and easy stir-fry but packs big, bold flavors. With just a handful of ingredients and in less than 30 minutes, you’ll have an amazing side dish perfect to pair with lots of rice and grilled fish or meat. Enjoy!
Eggplant with Spicy Garlic Sauce
- ½ cup oil
- 4 to 5 medium Asian eggplants stems removed and cut into 1 inch pieces
- 3 tablespoons chili garlic sauce
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1 thumb-size ginger peeled and minced
- 2 green onions stems trimmed and chopped
- In a wide pan over medium heat, heat about 2 tablespoons of oil Add eggplant and cook, stirring occasionally, until lightly browned. Eggplant absorbs plenty of oil, you may need to add more oil a tablespoon at a time during the brief pan-frying. With a slotted spoon, remove from pan and drain on paper towels.
- In a bowl, combine chili garlic sauce, soy sauce, balsamic vinegar, water and brown sugar. Whisk together until blended.
- Remove excess oil from wok, leaving just enough to coat base. Heat over medium heat. Add ginger and cook, stirring regularly, until fragrant. Add eggplants and green onions and cook, stirring regularly, for about 1 minute. Add chili garlic sauce mixture and bring to a boil. Continue to cook for about 2 to 3 minutes or until sauce is reduced. Season with salt to taste. Serve hot.