I went to the farm today and picked many vegetables including eggplant. I decided to make a last minute Chinese eggplant in garlic sauce. I have never made eggplant in garlic sauce but its one of my favorite dishes in a Chinese restaurant. I looked up some recipes online to get an idea of the basic ingredients. I found that I did not have many of these ingredients such as hoison sauce, corn starch, oyster sauce etc. I decided to make up my own recipe and it came out really good. Here goes....
Ingredients:
3 small eggplants preferably Japanese eggplants
1 tbsp minced ginger root
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp of sesame oil
1 tsp of chili garlic sauce
1/4 cup of water
approx. 2 tsp sugar
1 tbsp of General Tsao's sauce
2 tbsp red vinegar dressing/marinade
1 tbsp of tomato sauce
salt to taste
Heat up sesame oil and add ginger root, garlic, soy sauce and water. Allow this simmer on low while you cut the eggplant into cubes. Add the chili garlic sauce, sugar, General Tsao's sauce, red vinegar marinade, tomato sauce and eggplant. Cook for about 15 minutes or until tender. Add salt to taste. Serve with white rice.
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