If you love eggplant, you should try this authentic Chinese style recipe with a kick of garlic to spice up your dinner! It’s so easy and it’s one of the best simple ingredient recipes for me, plus it’s high in fiber and low in calories so it’s great for your diet. It’s good for reducing risks of heart diseases, blood sugar control, and weight loss. Eggplants are simply a delicious addition to any healthy diet. You can serve it as an appetizer, side dish or the main dish. This meal is super easy to make in our clay pot cooker.
-1⁄4 cup soy sauce
-2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
-2 tbsp. Shaoxing jiu (Chinese rice wine) or dry sherry
-1 tbsp. sugar
-1 tsp. crushed red chili flakes
-1 tsp. kosher salt
-4 medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges
-2 tbsp. canola oil
-10 cloves garlic, minced
-1 (3") piece ginger, peeled and minced
-1 tsp. sesame oil
-1⁄4 cup minced scallions
1. Add 1 cup of water in your clay bowl.
2. Add eggplant in a ceramic bowl then place inside your clay pot.
3. Cover the pressure cooker and set on “stew” or “fast” for 30 minutes or until eggplant is tender.
4. In a medium saucepan on medium-high heat, add canola oil, garlic, and ginger; stir-fry 10 seconds. Stir in soy sauce, vinegar, rice wine, sugar, chili flakes, and salt and cook until sauce is thickened, 3–5 minutes.
5. Remove from heat and add on steamed eggplant and mix well.
6. Drizzle with sesame oil; garnish with scallions.
Serve with brown rice or quinoa.
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