My mother has been making this Chinese eggplant dish for me since I was a child. It is so good! Chinese eggplants are skinnier, longer, and a lighter purple color. They are also a bit denser and hold up better when cooked. This dish is mildly spicy, but you can make it very spicy if you like!
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6
Ingredients
- 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 1-inch half moons
- 1 cup water
- 3 tablespoons garlic powder, or to taste
- 1 tablespoon crushed red pepper flakes, or to taste
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 5 teaspoons white sugar, or to taste
- 1 teaspoon cornstarch
Steps
- Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
- Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
- Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.
