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By Liz Miu

Chinese Sticky Garlic Eggplant

Name: Chinese Sticky Garlic Eggplant
Cuisine: Chinese, Asian
Ingredients: 500g Eggplant (skinny or chunky doesn’t matter!); oil, for frying; 1/4 cup cornflour; 1/2 tsp salt; 1/4 tsp ground white pepper; 1/4 tsp ground black pepper; 1 cube preserved beancurd (recommend ‘red’ or ‘preserved in chilli’ - Eaglobe brand is my fave); 5 cloves fresh garlic, minced; 2 sprigs spring onion, chopped; 1 tsp black bean and garlic sauce (recommend Lee Kum Kee brand); 1 tbsp vegetarian oyster sauce (recommend Wan Ja Shan brand); 1/2 tbsp sugar; Fresh Chilli (optional); Spring Onions; Toasted Sesame Seeds; Crispy Shallots

5 steps

Satisfying crispy chunks of eggplant covered in a sticky garlic sauce. Best served with freshly steamed rice.

Updated at: Thu, 17 Aug 2023 10:04:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories386.9 kcal (19%)

Total Fat32 g (46%)

Carbs24.2 g (9%)

Sugars8.4 g (9%)

Protein3.7 g (7%)

Sodium817.3 mg (41%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

500gEggplant

skinny or chunky doesn’t matter

oil for frying

Instructions

PREPARING EGGPLANT

Step 1

Chop eggplant into large pieces. Soak eggplant in water with a good bit of salt for at least 30 minutes, try to submerge the pieces by using a heavy plate. After 30 mins, pat dry.

Eggplant500g

Step 2

In a separate bowl, mix cornflour, salt, white and black pepper. Toss the eggplant pieces in cornflour mixture so every piece is coated generously on all sides with the flour mix.

Bowl

cornflour¼ cup

salt½ tsp

ground white pepper¼ tsp

ground black pepper¼ tsp

DEEP-FRYING EGGPLANT

Step 3

Heat a few inches of frying oil in a deep pot or wok. The oil is hot enough if you put a wooden chopstick in and lots of bubbles rise rapidly out of the chopstick. Fry eggplant pieces for about 3 minutes, turning so that the pieces cook evenly. I would suggest frying in small batches of 5-7 pieces if you have a small pot, or 8-10 pieces if you have a large wok, so that the oil doesn’t lose too much heat. Drain on paper towel and set aside.

Wok

Pot

STIR-FRYING EGGPLANT

Step 4

Mix black bean sauce, oyster sauce and sugar together in a small bowl and set aside. Heat 1 tbsp oil in a pan on medium heat. Cook spring onions until shiny, then add garlic and stir. Add the black bean sauce mix to the pan along with fermented bean curd until it has dissolved.

preserved beancurd1 cube

black bean and garlic sauce1 tsp

vegetarian oyster sauce1 Tbsp

sugar½ Tbsp

fresh garlic5 cloves

spring onion2 sprigs

Step 5

Add eggplant and fresh chilli to sauce and stir lightly until the eggplant pieces are evenly coated! Garnish with freshly sliced spring onions and toasted sesame seeds!