This is a delectable dish that showcases the tender and melt-in-your-mouth texture of eggplant combined with a flavorful garlic-infused sauce. The savory garlic sauce adds a burst of aromatic and umami notes, elevating the natural sweetness of the eggplant. The combination of soft and velvety eggplant with the bold and garlicky sauce creates a harmonious contrast of flavors.
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Servings
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Ingredients
- 3 cloves garlic mashed
- 3 pieces quarter-sizeginger
- 2 green onions thinly sliced
- 1 tablespoon salt
- 4 Asian eggplants
- 1/4 cup chopped nuts
Garlic Sauce
- 2 tablespoons chopped garlic
- 1/3 cup chicken stock
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons Sichuan bean sauce
- 2 teaspoons sesame oil
- 1/8 teaspoon ground Sichuan peppercorn
- 1 teaspoon cornstarch
Ingredients
Garlic Sauce
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Instructions
- Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
- Fill a large deep pot with water and bring to a boil over high heat. Add garlic, ginger, green onions and salt. Add eggplants; cook, turning occasionally, until they are just cooked through and tender when pierced with the tip of a sharp knife, about 8 minutes, depending on thickness of eggplants. Drain, discarding green onions and ginger.
- Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
- Drizzle sauce over eggplant. Sprinkle with nuts.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.