Made this the other night. Eggplant is 99¢ a pound right now at my local Asian market so I’m buying them a lot this season. This is one of the veggie dishes found on Chinese menus that is okay for PKUers as long as they don’t over do it on its yummy and savory sauce (it does contain soy sauce). For my version, the aim is to preserve the flavor but making it more PKU friendly.
Tip: This is one of those dishes where it has a bold flavor.You can adjust the amount of garlic and chili pepper to your preferred taste. For me, I love it spicy hot and garlicky but Daniel is not as adventurous so my recipe is on the mild-medium side.
4 Chinese or Japanese Eggplant, sliced diagonally
1 tsp salt
Large bowl of water (big enough to soak the cut up eggplant)
Slice the eggplant into ¾ inch pieces. In a large bowl, place the eggplant and salt them. Add in the water to let them soak for about 15 mins. (This allows the eggplant to not absorb all the oil with we pan fry them.). Mine kept floating to the top so I had to give them a stir so they all had a good soak. Once time is up pat the slices dry.
Next, get you wok hot and ready. I had mine on low medium heat and a light coating of oil. Frying in batches, place enough of the eggplant slices in a single layer and let them cook on each side for no more than 2 mins. As each batch is done, put them on a plate.
Time to work on the garlic sauce!
1 tbsp oil
½ tsp sesame oil
2-5 cloves garlic minced
1 inch piece ginger, sliced thinly
1-2 hot chili pepper(s) sliced diagonally
1 cup water or veggie stock
½ tsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing rice wine or dry sherry
½ tsp sugar
1 tbsp cornstarch mixed with 1 tbsp water
dash of white pepper
Spring onion for garnish
In a small pan on low-medium heat, pour in your cooking oil and sesame oil. Once that is heated add in minced garlic, ginger and chili peppers (move them around with your utensil so the garlic doesn’t burn). Next add in the veggie stock/water, soy sauce, oyster sauce, Shaoxing wine and sugar. Once this heats up add in the cornstarch water mixture to thicken up your sauce. Add a dash of white pepper.
Once your sauce is ready toss in your cooked eggplant and mix them into the sauce. Allow the eggplant to cook thoroughly and soften a bit. Sprinkle on the chopped spring onions. Serve with Low Pro imitation rice.