I love this sauce so much, that even with just one eggplant tonight, I'm making the full recipe. This is my favourite way to prepare eggplant, so enjoy!
3 Tbsp oil
2 medium eggplants, quartered lengthwise & cut in 1" slices, (or 4 little ones cut in half, then into 1" slices)
1 cup water
1 Tbsp red pepper flakes
3 garlic cloves, minced
2 Tbsp brown sugar
1 tsp cornstarch
2 Tbsp gluten-free soy sauce
2 Tbsp gluten-free oyster sauce
Heat the oil in large pan over high heat, and add the eggplant. Cook & stir until soft. Add the water, pepper flakes and garlic. Cover & simmer until the water is mostly absorbed. Meanwhile, mis the sugar, cornstarch, soy sauce & oyster sauce until dissolved. Stir this sauce into the pan with the eggplant and gently mix until the eggplant is coated and the sauce is thickened.
8 cloves garlic, minced
1 Tbsp fresh ginger, minced (I put it through a grater)
1/3 c ketchup
2 Tbsp chili sauce (more or less)
3 Tbsp white wine (or water)
1/4 c light brown sugar
2 1/2 Tbsp gluten-free soy sauce
2 Tbsp vinegar
1 Tbsp cornstarch in 2 Tbsp water
1/2 c chopped green onions
Saute peeled & cubed egg plant in oil about 8 minutes until golden. Keep warm in a covered bowl.
Fry garlic & ginger quickly. Add ketchup & stir. Add the rest of the ingredients in order (except the onions) stirring as you go. It should thicken a bit when you add the cornstarch dissolved in water.
Pour sauce over the eggplant cubes & mix lightly. Sprinkle with chopped green onions. Serve with rice.
I wish I lived near my dad & step-mother! They just skyped me and were begging for recipes for eggplant. Apparently their four plants really provided an amazing harvest this year. This is my favourite recipe ever. A great side dish.
This version's heat is about a "3" so if you like it less spicy, add less of the Chili sauce. I use Sriracha Hot Chili Sauce, available in the Oriental foods at the grocery. (we call it Rooster sauce for the rooster on the bottle.)