Spicy Eggplant…this is one of my favorite dishes to order when eating out at an Asian restaurant. Of course with COVID-19 I had been cooking almost all of our meals at home for over a year.
Most of the meals I like to eat are easily made at home so I just had to recreate this recipe too as I have been craving spicy, salty, sweet foods lately. Must be because we are in this pandemic longer than anyone thought we would. This dish checks all the boxes – spicy, sweet, and salty – truly delicious with plain steamed rice. As a bonus, you get your veggie serving in there too!
You can make this vegetarian by cooking it as it is but my boys like meat and frowns if they cannot find meat in their plate so I did add a couple of handfuls of chopped meat in there. You can also make it spicier buy adding more chili paste. As always, feel free to tailor my recipes to your tastes!
Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/
For the Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon plain white vinegar
1 tablespoon brown sugar
1 teaspoon chili paste (sambal oelek)
1/2 teaspoon ground bean sauce (or hoisin sauce)
1/2 teaspoon sesame oil
To finish cooking:
1 tablespoon canola oil
1 pound eggplant, peeled, cut into 1-inch cubes
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water
*I added about 200 grams chopped pork to this recipe when I was taking photos of it for this article. You can leave it out if you want, but it sure makes it taste better!*
1. Prepare the sauce by combining all the ingredients in a small bowl and mixing well. Set aside.
2. Heat oil in a wok to 350 degrees F.
3. Add the diced eggplant and cook, stirring once, for about one minute. Remove the eggplant with a slotted spoon and set on paper toweling to drain.
4. Remove all but about a teaspoon of oil from the wok. Turn the heat to high and add the garlic.
5. Add the chopped pork and let it brown for a few minutes.
6. Carefully pour in the sauce.
7. Let the sauce come to a simmer for 30 seconds.
8. Add the eggplant back to the wok and cook for 10-15 seconds while stirring.
9. Combine the cornstarch,
10. and water to make a smooth paste.
11. Stir it into the eggplant mixture.
12. Keep stirring until it thickens.
13. Let it come to a boil and simmer for 2-3 minutes.
14. Serve hot with lots of steamed white rice.