To cook soy garlic eggplants, Asian eggplants are sliced and briefly fried. The soy garlic sauce is boiled for a minute and poured over the cooked eggplants. Prep time is around seven minutes; total cook time is less than five minutes. And we finished the eggplants in something like five minutes.
I had to cook another batch for Sam who came home late on the night we had these soy garlic eggplants for our appetizer. Unexpectedly more delicious than I imagined.
Why is the cooking time so short? Because in very hot oil, eggplants only take about a minute to cook. Cook them longer and they turn mushy. Truth be told, it took longer to heat the oil.
Right after frying the eggplants, I immediately spread them on a cold plate to stop them from cooking in the residual heat. When they reached room temperature, I transferred them to a serving bowl and made the sauce and garnish.
I poured out the oil from the wok and boiled a mixture of soy sauce, mirin, garlic paste and sugar. I could have skipped the cooking part but I wanted the richness of the mirin without the alcoholic smell and aftertaste.
After that, it was all a matter of assembly. The sauce was drizzled directly over the eggplants, toasted sesame seeds were sprinkled in quite liberally and, finally, finely sliced scallions.
Soy Garlic EggplantsPrint Pin
- Cut off the tops of the eggplants and discard. Split each eggplant vertically into halves then cut each half into half inch slices.
- Heat enough cooking oil in a frying pan to reach a depth of at least two inches.
- When fine wisps of smoke appear on the surface of the oil, dump in all the eggplants.
- Cook the eggplants for about one minute then scoop out with a kitchen spider and spread on a plate lined with paper towels.
- Pour out the oil from the pan (of course you may reuse it).
- Pour the soy sauce and mirin into the pan. Stir in the garlic paste and sugar. Heat and bring to the boil. Over medium-low heat, boil uncovered for a minute.
- Transfer the eggplants to a shallow bowl. Pour the sauce over them. Sprinkle in the toasted sesame seeds and top with sliced scallions.
- Serve the soy garlic eggplants at room temperature as an appetizer or a side dish.