CCRC's Lockdown Cookbook
UNSW Climate Change Research Centre Lockdown Recipes
Eggplant with Garlic and Chili Sauce
Preparation time: 10 mins during steaming; Cooking time: 15 mins steam + 5 mins fry ~ approx. 25 mins total
Submitted by: Ellie Ong
Background
Eggplants are great and anything in garlic and chili is even better. Serve with rice and simple stir-fried veg/tofu. (I'd go for the veg with garlic or ginger here. The rest of the channel is a great resource on Chinese cooking too. :))
Original Recipe: Chef Wang's Youtube Channel
Ingredients
- 500 g of young eggplant
- Cornstarch and white vinegar to coat eggplant
- 150 g of slightly fatty pork meat and mince (just use oil for veggie)
- 20 g garlic
- 15 g of ginger
- 30 g of red pickled chili
- Few springs of spring onion
- 1 g of salt and 1 g of MSG
- 20 g of sugar
- 10 g of soy sauce
- 6 g of dark vinegar
- 30 g of water
- 3 g cornstarch
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Sauce ingredients:
Instructions
For eggplant preparation: Wash the eggplant and cut into small pieces (I slice then half/quarter them). Add a little white vinegar and cornstarch to eggplant in a bowl and stir well. Put the eggplant pieces into the steamer for 15 minutes to cook.
For sauce preparation: Mince garlic, ginger and red chili. Mix sauce ingredients in a bowl and stir well.
Stir fry: Heat a wok with some oil to coat the inner surface of the wok. If using meat, add the mince and fry on low to medium heat until the oil is extracted from the meat. Add garlic, ginger, chilli and spring onion and fry until fragrant. Add the sauce mixture and fry until a thicker consistency. On low heat, add the eggplant and coat with the sauce for 30 seconds. Give several more stirs and we’re done!