Chinese Eggplant (vegan) Recipe
TENDER EGGPLANT IN SWEET & TANGY GARLIC SAUCE SERVED WITH RICE
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Ingredients
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Vegetables
Sauce
Rice
Method
Preparation
- 1
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- 2
Prepare the Vegetables
While the rice is cooking, slice the Chinese eggplants into bite-sized pieces. Mince the garlic and chop the green onions, separating the white parts from the green.
Cooking
- 3
Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth.
- 4
Cook the Eggplant
In a large skillet, heat a tablespoon of oil over medium heat. Add the white parts of the green onions and minced garlic, sautéing for about 1 minute until fragrant. Add the eggplant pieces and cook for about 5-7 minutes until tender, stirring occasionally.
- 5
Combine Everything
Pour the sauce over the cooked eggplants, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens. Remove from heat.
Serving
- 6
Serve the Dish
Fluff the rice with a fork and serve it on plates. Top with the sweet and tangy garlic eggplant. Garnish with the green parts of the green onions.
