Hi, I am Joana. Today, I will show you a way to make braised eggplant in garlic sauce鱼香茄子🍆 recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Braised eggplant in garlic sauce鱼香茄子🍆 Recipe
Braised eggplant in garlic sauce鱼香茄子🍆 is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Braised eggplant in garlic sauce鱼香茄子🍆 is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook braised eggplant in garlic sauce鱼香茄子🍆 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Get Chinese eggplant, hand broken into inch length
- Prepare salt in 4 cups of water for brining
- Prepare carrot, sliced
- Prepare onion, sliced
- Prepare garlic, minced
- Prepare minced ginger
- Prepare cooking
- Make ready olive oil
- Prepare green onion, sliced
- Take tamari sauce
- Make ready Pixian broadbean paste
- Prepare Chinese aged vinegar
Instructions to make Braised eggplant in garlic sauce鱼香茄子🍆:
- Soak eggplant in salty water for 5 minutes to remove excess water in eggplant.
- Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside.
- In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes.
- Season with broadbean paste and pour in cooking . Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3.
- Turn up the heat and stir very gently. Reduce the juice to almost nothing and splash in vinegar and a touch of honey. Adjust seasoning if necessary towards the end.
- Toss green onion in right before plating. Serve with rice or noodles.
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