This healthful dish has all of the tastes of your favorite takeaway, but eggplant steals the scene instead of chicken or beef. Both vegans and meat eaters will enjoy eggplant, and it is very satisfying. We even guarantee that you won’t miss the flavor of this.
Ingredients
- 3 chopped Chinese eggplants
- 1/2 teaspoon of salt
- 1/2 chopped red onion
- 3 minced garlic cloves
- 1 inch of minced fresh ginger
- 3 Thai or Fresno chilies or peppers
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon of rice vinegar
- 1 tablespoon chili paste
- 1 milligram of cornstarch
- 3 scallions, chopped
Optional Ingredients
- Sesame seeds
- Red pepper flakes
- Limes
Directions
1. Chop the eggplant
To begin the cooking activity, you will display your culinary skills by slicing the eggplant into slices. After chopping, place it in a colander. Let eggplant soak in salt for 15 to 20 minutes. This assists in the expulsion of some water. Additionally, you may now dice your onion, garlic, ginger, and chili. Put the knife down, for you will no longer need it.
2. Heat it up
Once everything is chopped, add sesame oil to your desired frying pan. Heat the pan to medium-high. Now, include the onion, garlic, ginger, and peppers. Cook for at least five minutes. If the pan becomes dry, you should add water. While your vegetables are heated, grab a mixing dish and start blending. Combine some chili paste, cornstarch, rice vinegar, and soy sauce.
3. Add the eggplant
It is time for the show’s main feature to make its debut. Combine the eggplant with the other vegetables in the pan. Cook the ingredients for around five minutes. Next, boil the soy sauce mixture for a few minutes. Once the ingredients have been cooked, take the pan from the heat and transfer the mixture to a serving dish.
4. The final step
Before serving, add scallions, sesame seeds, pepper flakes, and lime juice. Tofu, chicken, or shrimp are good additions. I’ve also put this on top of rice noodles.” In your refrigerator, the leftovers will stay fresh for roughly three days. Enjoy it right away because it tastes best when it is served hot!
FAQs
Should you consume the eggplant’s skin?
The skin of a little, young eggplant is wonderful, but the skin of a larger, older eggplant turns bitter and needs to be peeled before eating. When in doubt, peel the eggplant.
Should eggplant be refrigerated?
Eggplants are not suitable for long-term storage. Eggplants can be kept for 1 or 2 days in a cool, dry location without refrigeration. Refrigerate eggplant if you have not eaten it within two days.
Are eggplants nutritious or unhealthy?
Eggplant is high-fiber, low-calorie, and nutrient-dense. Eggplants are an easy and delicious addition to a healthy diet, as they reduce the risk of heart disease, aid in blood sugar regulation, and promote weight loss.
Is brown eggplant fit for human consumption?
Tan to brown streaks encircles the seeds in eggplant flesh. This shade is edible. Brown eggplant flesh is rotten and should be thrown away.
Garlic Eggplant Recipe
Ingredients
- 3 chopped Chinese eggplants
- 1/2 teaspoon of salt
- 1/2 chopped red onion
- 3 minced garlic cloves
- 1 inch of minced fresh ginger
- 3 Thai or Fresno chilies or peppers
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon of rice vinegar
- 1 tablespoon chili paste
- 1 milligram of cornstarch
- 3 scallions, chopped
- Sesame seeds (Optional)
- Red pepper flakes (Optional)
- Limes (Optional)
Instructions
- Chop the eggplant: To begin the cooking activity, you will display your culinary skills by slicing the eggplant into slices. After chopping, place it in a colander. Let eggplant soak in salt for 15 to 20 minutes. This assists in the expulsion of some water. Additionally, you may now dice your onion, garlic, ginger, and chili. Put the knife down, for you will no longer need it.
- Heat it up: Once everything is chopped, add sesame oil to your desired frying pan. Heat the pan to medium-high. Now, include the onion, garlic, ginger, and peppers. Cook for at least five minutes. If the pan becomes dry, you should add water. While your vegetables are heated, grab a mixing dish and start blending. Combine some chili paste, cornstarch, rice vinegar, and soy sauce.
- Add the eggplant: It is time for the show's main feature to make its debut. Combine the eggplant with the other vegetables in the pan. Cook the ingredients for around five minutes. Next, boil the soy sauce mixture for a few minutes. Once the ingredients have been cooked, take the pan from the heat and transfer the mixture to a serving dish.
- The final step: Before serving, add scallions, sesame seeds, pepper flakes, and lime juice. Tofu, chicken, or shrimp are good additions. I've also put this on top of rice noodles." In your refrigerator, the leftovers will stay fresh for roughly three days. Enjoy it right away because it tastes best when it is served hot!
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