Guessipes

Sticky Asian Eggplant

Posted by Alana on

My favorite kind of eggplant is the long thin Asian variety. They are so good in this sweet garlicky sauce.

Guessipe

  • 2 Asian eggplants, sliced into angled 1-inch thick pieces
  • 1 tsp salt
  • 1 TBSP corn starch
  • Neutral oil
SAUCE
  • 1 TBSP kecap manis
  • 1 TBSP soy sauce
  • 1 TBSP brown sugar
  • 1 TBSP water
  • 1 tsp corn starch
  • 1 tsp chili oil with black bean
  • 3 cloves garlic, minced
  • 1 TBSP ginger, minced

Sprinkle the salt on the eggplant pieces and allow to drain for 1 hour. Pat dry with paper towel.

Sticky Asian Eggplant salt

Sprinkle the dry eggplant with cornstarch and toss to coat evenly.

Sticky Asian Eggplant cornstarch

Pour just enough oil to coat the bottom of your wok/pan. Heat to medium-high. Cook the eggplant one side at a time until both sides are golden. Remove the eggplant to a paper towel-lined plate.

Sticky Asian Eggplant fry

Add the chili oil with black bean, garlic, and ginger into the same pan. Cook for about a minute just until fragrant.

Sticky Asian Eggplant black bean garlic ginger

Stir together the kecap manis, soy sauce, brown sugar, water, and cornstarch until the cornstarch is completely dissolved.

Sticky Asian Eggplant sauce

Add the sauce mixture into the pan and stir until the sauce thickens.

Sticky Asian Eggplant thicken

Stir in the eggplant and remove from heat.

Sticky Asian Eggplant