Silky Chinese Eggplant with Garlic Sauce

By Sprig Originals ✓ · cooked up in Sprig

Restaurant versions deep-fry the eggplant in a wok full of oil to get that creamy, collapsing texture. This version microwaves the batons first so they turn silky on their own, then sears them in three tablespoons of oil and glazes them in a punchy garlic-ginger sauce with black vinegar and a little chili bean paste. Twenty-five minutes, one skillet, and the eggplant is still glossy — not greasy.

Ingredients

• 1.5 lb Chinese or Japanese eggplant (about 3 medium)
• 1 tsp kosher salt
• 3 tbsp neutral oil, such as peanut or grapeseed

• 1/2 cup low-sodium chicken or vegetable broth
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp Shaoxing wine
• 2 tsp granulated sugar
• 1 tbsp doubanjiang (fermented chili bean paste)
• 2 tsp cornstarch
• 1 tsp toasted sesame oil

• 8 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 4 scallions, whites sliced thin, greens cut into 1-inch pieces
• 1 red Fresno chili, thinly sliced (optional)
• steamed jasmine rice, for serving

Instructions

1. Trim the eggplant and cut into batons about 3 inches long and 3/4 inch thick. Toss in a large bowl with 1 teaspoon kosher salt and let sit 10 minutes — the salt draws out water so the flesh collapses in the microwave instead of drinking oil.
2. Spread the eggplant in a single layer on a large microwave-safe plate, cover loosely with a damp paper towel, and microwave on high for 5 to 6 minutes, until the pieces are translucent, floppy and give no resistance when pressed. Tip off any pooled liquid and pat the eggplant dry with paper towels. It will look shrunken — that is exactly right.
3. While the eggplant steams, whisk the broth, soy sauce, black vinegar, Shaoxing wine, sugar, doubanjiang, cornstarch and sesame oil in a small bowl until no lumps of cornstarch remain. Set within arm's reach of the stove.
4. Heat a 12-inch nonstick or carbon steel skillet over medium-high heat until hot, about 2 minutes. Add 3 tablespoons oil and swirl to coat. Add the eggplant in a single layer and sear undisturbed for 3 minutes, until deeply browned on the underside. Turn the pieces and sear 2 to 3 minutes more, until blistered and glossy all over. Transfer to a plate.
5. Reduce heat to medium. There should be a thin film of oil left; if the pan is dry, add 1 teaspoon more. Add the garlic, ginger, scallion whites and sliced chili and stir constantly for 45 to 60 seconds, just until fragrant and the garlic turns pale gold — do not let it brown or the sauce will taste bitter.
6. Re-whisk the sauce and pour it into the pan. Bring to a brisk simmer, stirring, and cook 1 minute until it thickens to a glaze that coats the back of a spoon.
7. Return the eggplant to the pan along with the scallion greens. Fold gently with a silicone spatula for 1 to 2 minutes until every piece is lacquered in sauce and heated through. Taste and add a splash more soy sauce or black vinegar as needed. Serve immediately over jasmine rice.

Chef's tips

Nutrition (per serving, estimated)

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