Eggplant with Garlic Sauce

Eggplant with Garlic Sauce is a classic Chinese dish that is quick and easy to make. It is a flavorful and healthy dish that is perfect for a weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine the eggplant, cornstarch, soy sauce, and rice wine (if using). Toss to coat.

Step 2

Heat the oil in a large skillet or wok over medium-high heat.

Step 3

Add the eggplant to the skillet and cook until browned on both sides.

Step 4

Remove the eggplant from the skillet and set aside.

Step 5

Add the garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

Step 6

Add the chicken broth, sugar, vinegar, and black pepper to the skillet. Bring to a boil, then reduce heat to low and simmer for 2 minutes, or until the sauce has thickened.

Step 7

Return the eggplant to the skillet and toss to coat in the sauce.

Step 8

Season with salt to taste.

Step 9

Serve immediately with rice or noodles.

Step 10

Tips:

Step 11

For a spicier dish, add a pinch of red pepper flakes to the sauce.

Step 12

You can also add other vegetables to the dish, such as mushrooms, bell peppers, or onions.

Step 13

If you don't have rice wine or sherry, you can substitute chicken broth or water.

Step 14

Serve with your favorite toppings, such as chopped green onions, sesame seeds, or peanuts.