eggplant with garlic sauce

June 21, 2012

prep time: 10 minutes       cook time: 15 minutes       total time: 25 minutes       makes 6 servings

2 T oil
1 clove fresh garlic
4 chinese eggplants, cut in slanted half crescents
3/4 c water
1/2 T crushed red pepper flakes
2 T garlic powder
3 tsp sugar
1 tsp cornstarch
1 T soy sauce
1 T oyster sauce
salt and pepper if desired


  1. heat oil in skillet over high heat.
  2. once hot, stir in garlic.
  3. cook and stir in eggplant until soft, about a couple of minutes.
  4. slowly stir in water, a little bit at a time to avoid burning eggplant.
  5. stir in red pepper flakes and garlic powder.
  6. cover and simmer until all the water is absorbed.
  7. meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a small bowl until sugar and cornstarch have dissolved.
  8. stir sauce into the cooking eggplant, making sure to evenly coat the eggplant.
  9. season with salt and black pepper if desired.
  10. cook until the sauce has thickened.
  11. feed it to your hubsband*.


*lance added this step 😉

i was going to say that i have never cooked eggplant, but that would be a lie. i will say that i have never cooked eggplant in the united states until today. last summer, when lance and i went to china, we took a cooking class and there i cooked eggplant. i didn’t even remember that wonderful cooking experience until right now.

anyway, i had bought 3 chinese eggplants and wanted to cook them, so i looked up a recipe and went with this one. when i made the brown sauce, there was too much of it; after we finished eating there was a nice size puddle of soyster sauce leftover. (like how i blended those two together? soy + oyster sauce = soyster sauce… haha)

lance said that he likes eggplant very cooked and i agree with him there. i could’ve cooked the eggplant a little longer, so that the pieces were more stringy and tender and less solid. however, i loved the taste of the eggplant. i loved the smell of it after it was done. overall, a great recipe !

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