Eggplant in Spicy Garlic Sauce

Eggplant cooked with garlic and ginger with soy sauce and chili flakes for kick!

I had one remaining eggplant, and for some reason, I thought of doing something like MaPo Tofu, but with eggplant. I wasn't trying to make an eggplant version of MaPo Tofu, but just something that had some of the same flavors. I don't think this dish resulted in something very similar to MaPo Tofu, but it tasted better! The results taste a bit more complex than just chili flakes, ginger, garlic, and soy sauce. It seemed like the ingredients synergistically melded together to create a spicy and salty sauce that perfectly complements eggplant! The only hard part of this recipe is to keep the lid on for a few minutes after cooking to soften up the eggplant.

Do you ever try to make a recipe where the main ingredient is substituted?

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Eggplant in Spicy Garlic Sauce

by CJ Huang

Eggplant cooked with garlic and ginger with soy sauce and chili flakes for kick!

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
686 grams	1.5 pounds		1	eggplant, cut into thick sticks or chunks
		1 tablespoon		ginger, grated
		1 tablespoon	3 cloves	garlic, minced
		3 tablespoons		chili pepper flakes
		1/2 cup		red wine
		2 tablespoons		soy sauce

Methods:

1. Gather all materials.
2. Heat garlic and ginger in a bit of oil until fragrant.
3. Add in chili pepper flakes and stir briefly.
4. Add eggplant, turning as they cook to make sure that all sides are exposed to the flavors.
5. Add in remaining materials.
6. Continue cooking, allowing eggplant to soak up the sauce. If desired, add corn starch and mix well, but be sure not to add too much - a little goes a long way!

Methods with Images:

	1. Gather all materials.
	2. Heat garlic and ginger in a bit of oil until fragrant.
	3. Add in chili pepper flakes and stir briefly.
	4. Add eggplant, turning as they cook to make sure that all sides are exposed to the flavors.
	5. Add in remaining materials.
	6. Continue cooking, allowing eggplant to soak up the sauce. If desired, add corn starch and mix well, but be sure not to add too much - a little goes a long way!

Shared with: Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Happiness is Homemade, What's for Dinner?, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?, #recipeoftheweek