We had this hot garlic-ginger eggplants as a side dish for our pan-grilled crispy pork belly. But it is filling and tasty by itself so it can be served as a main dish for vegetarians and vegans. What’s in it? Lots of garlic and ginger. And my preferred chili sauce — Sriracha.
Preparation time is five minutes; cooking time is ten minutes. No special utensils required, just a knife, a chopping board and a frying pan.
- 2 large Asian eggplants
- 2 to 3 tablespoons vegetable cooking oil
- 1 tablespoon garlic minced
- 1/2 tablespoon ginger finely chopped
- 1/4 cup rice wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Sriracha (or your chili sauce of choice), as much or as little as you like
- salt to taste
- chopped greens to garnish (scallions, parsley or cilantro are good choices)
Cut the eggplants lengthwise into halves. Cut each half lengthwise into two to three strips. Cut each strip diagonally into slices about an inch wide.
Heat the cooking oil in a wok or frying pan.
Add the garlic and ginger; cook over medium heat until fragrant.
Turn the heat to high and add the eggplants. Toss until every piece is glistening with oil.
Pour in the rice wine, soy sauce and Sriracha. Sprinkle in the sugar and some salt (you can add more salt later, if needed, so add salt sparingly at this stage). Toss a few times.
Bring to the boil, cover, lower the heat and cook (no peeking, no stirring) until the eggplants are soft and the liquids have been absorbed.
And that’s it! Taste a piece of eggplant, adjust the seasonings, if needed. Sprinkle with chopped greens and serve.