Chinese and Korean Garlic Eggplant

Zutaten

2 chinese eggplants

6 cloves of garlic

3 green onions

1cm ginger

¼ cup potato starch or corn starch

sesame seeds

1tbsp garlic powder

salt (for soaking)

avocado oil

sauce:

1 tbsp gochujang

1 tbsp doubanjiang

2 tbsp low sodium soy sauce

1 tbsp dark soy sauce

1 tsp vegan oyster sauce/vegetarian stir fry sauce

1 tsp mirin

1 1/2 tbsp brown sugar

Anweisungen

Slice the head of the eggplants off and slice diagonally all the way down to make large diamond shaped chunks. Make sure to create as many open inner surfaces as possible.

Soak in a bowl with salt to draw out a bit of the moisture as you prepare the sauce and aromatics.

Prepare the sauce. In a bowl, combine gochujang, doubanjiang, soy sauce, vegan oyster sauce, mirin, and brown sugar.

Prepare aromatics. Chop garlic and ginger along with green onion. Set aside.

Drain eggplant and dry thoroughly with a towel. In a bowl, coat with potato starch and garlic powder.

In a wok or pan, heat oil and fry eggplant until golden brown. Then add garlic, ginger, scallions and fry until fragrant. Add in sauce, stir quickly and turn off heat.

Garnish with sesame seeds and scallions. Enjoy with a beautiful amount of white rice!

3 jameson