I want Eggplant in Garlic Sauce, Damnit!

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It’s my ultimate geek dream to one day work for America’s Test Kitchen/Cook’s Country, but without a culinary degree I may be shit out of luck. I am, however, a huge fan of their work and find their recipes simply the tastiest and – most importantly – fail safe.

There are times, however, when a craving I have lacks a recipe through them. Undeterred, I simply make up something myself because it is my personal belief that one should never fear the kitchen.

Here’s my one simple kitchen rule:

Keep a fire extinguisher and a take out menu within reach, and nothing will go wrong.

With that in mind, I dove into creating Eggplant in Garlic sauce.

I took 1 eggplant chopped in roughly 1 inch wedges. Wedges, not cubes, because it’s cylindrical. Duh. And I minced 3 huge cloves of garlic. This is Eggplant in Garlic sauce, not Galickish sauce. I find this dish at many Asian restaurant to be oilier than I would like it to be; making this at home meant I got to change that aspect of it.

The sauce itself went like this:

1 1/2 TBSP low sodium soy sauce

1/2 TBSP brown sugar

2 TBSP white wine (I was out of rice vinegar and cooking sherry, either of which would have probably made this better, but sometimes you just have to improvise.)

1 TBSP Sesame Oil

1 tsp cornstarch (as a thickener)

a pinch of red pepper flakes

And 1 of large garlic cloves, minced.

I whisked everything together. I wanted to get my eggplant going first. I left the skin on because I’m hardcore, but you certainly don’t have to. I tossed the chopped eggplant into a cast iron pan over medium-high heat with a tablespoon of oil. I wanted it tender, a little brown, but not mush, yet I knew to sauce would take mere minutes to become a rich, syrupy coating over the eggplant, so the eggplant had to start first. Letting it sit on the hot pan for 2 minutes before stirring ensured the golden brown color I was looking for. I then added 2 of the minced garlic cloves, and stirred allowing them to warm and release some oils, an addition 2 minutes.

At that point I added the sauce, which, thanks to the cornstarch and brown sugar, thickened almost instantly. Stirring constantly for an additional 2 minutes I let everything mix and mingle in beautiful garlicky harmony. Then it was time to plate and eat.

The eggplant was sweet, spicy, smokey, and, of course, garlicky. It was tender on the outside and just firm enough in the center. Thanks to that little bit of brown sugar parts of the skin on the eggplant had even become crispy and caramelized. This was a super quick recipe to appease a craving.

I did have to sprinkle a little salt on top, once it came out of the pan; I had thought the soy sauce would add enough salt, but, as mentioned above, I used low-sodium soy sauce and the difference was noticeable.

Over all I was very happy with the way the eggplant turned out. It was the perfect lunch with half a grilled cheese and I’m already excited to use the leftover eggplant on a white pizza at some point later in the week!

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3 thoughts on “I want Eggplant in Garlic Sauce, Damnit!

    CSJennings said:
    January 9, 2012 at 1:05 pm

    Mmmmm. Total mouth score.

    Anna Occhuizzo said:
    January 20, 2012 at 11:08 am

    Great recipe! Always love this but Chinese restaurants make it so oily. This is perfect!

    […] add to flavor sauce. This doesn’t cook the chicken through!I I’m just browning it. As I’ve mentioned in other recipes, I also don’t like when things are needlessly oily or fatty. Yes, butter is totally […]

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