Sauteed asian eggplant recipe

Soft, creamy eggplant seasoned with pungent, fragrant seasonings, Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included. If you are a fan of Sichuan cuisine and you love eating eggplant a. It is believed that this dish got the name because its seasoning is similar to what locals use to prepare fish. Another explanation is that the pickled chili used in the dish was traditionally fermented with a whole fish in the jar Check out the photo I took on my previous Culinary Tour of China.

Read my disclaimer here. Ready in 15 minutes from start to finish. Chinese stir fries are the best. They are my go-to meals pretty much every time I want to cook something fast and easy.

The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles. Eggplant is a very tricky vegetable to cook. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you use too much oil, the eggplant might turn soggy and greasy.

An Old World vegetable with Asian origins, eggplant is thought to have been eaten both raw and cooked in China since at least the T'ang dynasty established the year When raw, eggplant is bitter, tough, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture. There are a few different eggplant varieties, with the largest being the most common in American supermarkets. Most of these recipes feature Chinese eggplant, a slender, thin-skinned purple variety that has a more delicate flavor than the large globe-shaped eggplants most often found in western supermarkets.