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Sticky Garlic Eggplant

Sticky Garlic Eggplant

Delicious sticky garlic eggplant made with deep-fried eggplant and a savory black bean sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings
Calories 220 kcal

Equipment

  • deep pot
  • Wok
  • cooking thermometer
  • large bowl
  • pan

Ingredients
  

Crispy Eggplant

  • 500 g Eggplant
  • ¼ cup Cornstarch
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper

Black Bean Garlic Sauce

  • 1 cube Fermented Bean Curd
  • 5 cloves Garlic minced
  • 2 stalks Spring Onion diced
  • 1 teaspoon Black Bean and Garlic Sauce I recommend Lee Kum Kee brand
  • 1 tablespoon Vegetarian Oyster Sauce I recommend Wan Ja Shan brand
  • ½ tablespoon Sugar
  • Fresh Chili optional

Garnish

  • Spring Onions optional
  • Toasted Sesame optional
  • Fried Crispy Shallots optional

Instructions
 

Preparing The Eggplant

  • Chop eggplant into large pieces. Soak eggplant in water with a good pinch of salt for at least 30 minutes, try to submerge the pieces by using a heavy plate.
  • After 30 mins, pat dry.
  • In a separate large bowl, mix cornflour, salt, white and black pepper.
  • Toss the eggplant pieces in cornflour mixture so every piece is coated generously on all sides with the flour mix.

Deep Frying Eggplant

  • Heat a few inches of frying oil in a deep pot or wok.
  • Use a cooking thermometer and heat oil until 180-190ºC.
  • Fry eggplant pieces in batches for about 3-4 minutes, turning so that the pieces cook evenly.
  • Drain on paper towel and set aside.

Stir-Frying Eggplant

  • Mix black bean sauce, oyster sauce and sugar together in a small bowl and set aside.
  • Heat 1 tablespoon oil in a pan on medium heat. Cook spring onions until shiny, then add garlic and stir.
  • Add the black bean sauce mix to the pan along with fermented bean curd until it has dissolved.
  • Add eggplant and fresh chilli to the sauce and stir lightly or toss until the eggplant pieces are evenly coated.
  • Garnish with freshly sliced spring onions and toasted sesame seeds!

Notes

You can adjust the spiciness by adding or reducing fresh chili according to your taste.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg
Keyword black bean sauce, Chinese cuisine, eggplant, sticky garlic eggplant, Vegetarian
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