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Ingredients
| canola oil - for salads, woks and light frying: 3 Tbl |
| eggplants: 4 (Chinese) |
| water: 1 cup |
| red pepper flakes: 1 Tbl (crushed) |
| garlic powder: 3 Tbl |
| granulated sugar: 5 tsp (white) |
| cornstarch: 1 tsp |
| soy sauce: 2 Tbl |
| oyster sauce: 2 Tbl |
Eggplant with Garlic Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.