Best 2 Hot Garlic Eggplant Recipes

"Hot garlic eggplant" is an authentic Chinese dish that combines the boldness of garlic and the tenderness of eggplant into a harmonious culinary experience. This savory dish is not only easy to prepare but also a perfect balance of flavors and textures. Whether you are a seasoned cook or a beginner in the kitchen, this guide will take you through the steps of creating a delicious and authentic "hot garlic eggplant" that will tantalize your taste buds. We will explore the necessary ingredients, provide detailed instructions, and offer variations to customize the dish according to your preferences. Let us embark on a journey to bring this classic Chinese delicacy to life in your kitchen.

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PORK AND EGGPLANT IN HOT GARLIC SAUCE

Pork and Eggplant in Hot Garlic Sauce image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Provided by Sheynath

Categories Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
Add eggplant back to pan, stir to combine pork and eggplant.
Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2

HOT GARLIC EGGPLANT

Hot Garlic Eggplant image

This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes.

Provided by Leslie in Texas

Categories Vegetable

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1/3 lb ground pork
2 teaspoons soy sauce
1 1/2 lbs eggplants, trimmed (preferably oriental)
1 large onion, cut into 1/2-inch cubes
1/4 cup dry sherry (or more)
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
3 tablespoons peanut oil
10 garlic cloves, finely minced
1 tablespoon chili paste with garlic
1/3-1/2 teaspoon finely minced ginger
chicken stock (optional)

Steps:

Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
Quarter each unpeeled oriental eggplant lengthwise.
Place strips together and cut crosswise into 1/2-inch pieces.
(If using large globe eggplants, peel and cut into 1/2-inch squares.).
Transfer to medium bowl;blend in onion.
Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
Heat wok until very hot.
Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
If wok becomes dry during cooking, add small amount of sherry or chicken stock.
Continue cooking,uncovered, until most of sauce evaporates.
Taste and adjust seasoning.
Turn into serving dish and serve immediately.

Tips for Making Hot Garlic Eggplant:

Choose the right eggplant: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
Cut the eggplant into uniform pieces: This will help them cook evenly. If you are using baby eggplants, you can leave them whole.
Soak the eggplant in salted water: This will help to remove the bitterness from the eggplant. Soak the eggplant for at least 30 minutes, or up to overnight.
Drain the eggplant and pat it dry: This will help to prevent the eggplant from splattering when you fry it.
Use a hot pan and plenty of oil: This will help to create a crispy crust on the eggplant. Heat the oil over medium-high heat and add the eggplant in a single layer.
Do not overcrowd the pan: If you overcrowd the pan, the eggplant will not cook evenly. Cook the eggplant in batches if necessary.
Flip the eggplant halfway through cooking: This will help to ensure that the eggplant is cooked evenly on both sides.
Add the garlic and chili peppers towards the end of cooking: This will help to prevent them from burning.
Season the eggplant to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of honey.

Conclusion:

Hot garlic eggplant is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The eggplant is crispy on the outside and tender on the inside, and the garlic and chili peppers add a delicious spicy flavor. Serve hot garlic eggplant with rice, noodles, or your favorite side dish.