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  • Writer's pictureBiagio D

Eggplant in a Garlic Sauce

For this recipe, I continued with the "quarantine theme" and used what I had in the pantry and fridge to replicate one of my favorite dishes to order in a Chinese restaurant. I didn't have any pre-packaged peanut oil, so I took the oil that separated out from the top of a peanut butter jar and it worked just fine. Vegetable oil works just as well too.


1 large eggplant or 2 Japanese eggplants, sliced in cubes

2-3 tablespoons peanut oil (or vegetable oil)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 scallions, diced

salt to taste

2 tablespoons soy sauce

2 teaspoons granulated sugar

1 tablespoon white vinegar

1 tablespoon sesame oil

red pepper flakes to taste


1. Combine the soy sauce, sugar, vinegar, sesame oil, and red pepper flakes in a small bowl and set aside.

2. In a wok, heat half of the peanut or vegetable oil and stir fry the eggplant until golden brown and tender. Add salt to taste. Transfer to a plate and set aside.

3. In the same pan, add the rest of the peanut or vegetable oil, garlic, and ginger and sauté for a minute or two until they just start to turn golden brown. Add in the scallions, eggplant, and soy sauce mixture and stir fry for another minute.

4. Serve warm with rice.

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