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.
Hot garlic-ginger eggplants
Print PinPrep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 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)
Instructions
- 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.
“Sana Dati” (If Only): a different kind of love story
When I was a kid, I wouldn’t touch eggplants even if I starve. Thanks to peer pressure (I was already working… hehe), I developed a love for this sweet canvas for flavours!
I’ve recently experimented with onion and eggplant curry (using packaged red curry paste). It’s a really nice side dish for chicken satay – a combination I used to order from a Sri Lankan kiosk. Your hot garlic-ginger recipe would be a great addition to my eggplant repertoire. Thanks!
I like eggplants in vegetable curries too. Eggplants are like sponges and they really soak up the flavors.
I’m trying this tonight!