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.

Servings |
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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