I’m not an eggplant person. But these cute baby Japanese eggplants were calling my name at my local farmers market. They were beautiful, purple and calling my name. I had to try making this eggplant in chili garlic sauce. It turned out delicious!
Along with shallot and red bell pepper, the eggplant is braised in a sauce made with vegetable broth, sambal (garlic chili paste), grated ginger and garlic, soy sauce and rice vinegar. Braising means it is lightly sauteed for a few minutes before the liquid is added. It is then simmered in the liquid until soft.
I made my own mushroom vegetable broth, but any vegetable broth would impart a great flavor.
The issue of corn starch
Traditionally, this recipe is thickened with a mixture of corn starch and water. Corn starch is highly processed and in an effort to make this recipe a bit more healthy, you can mix 1 1/2 tablespoons of brown rice flour and water and it will thicken your gravy just as well. Arrowroot starch also works.
I served this with some stir fried tofu and brown rice and topped it with some scallions. It will definitely be repeated!
Eggplant in Chili Garlic Sauce
Ingredients
- 3-4 Baby Japanese Eggplant (or 2 regular Japanese eggplant)
- 2 shallots chopped
- 1 red bell pepper sliced
- 3 cloves garlic grated
- 1 tsp grated ginger optional
- 1 1/2 tbsp brown rice flour (or arrowroot starch)
- 1 bunch scallions chopped
For the sauce
- 1 can low sodium vegetable broth
- 1 tbsp sambal (chili garlic paste)
- 2-3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
Instructions
- Slice the eggplant in half lengthwise and then cut in small pieces on the bias (at an angle).
- In a large skillet or wok, heat 2 tbsp of a mild oil.
- Add the shallots and sauté for a few minutes.
- Add the garlic paste and ginger, stir to combine.
- Add the red peppers and eggplant and sauté for a few minutes. Season with 1 tsp salt.
- In a separate container, prepare the sauce by combining all the ingredients (broth, sambal soy sauce, rice vinegar, maple syrup). Mix well.
- Once eggplants begin to sweat and are slightly sautéed, add the braising liquid.
- Reduce the flame to medium and simmer for 10 – 15 minutes until the eggplant is soft. You may add water if the sauce thickens too much.
- In a separate bowl, combine a few tbsp cold water and 1 1/2 tbsp brown rice flour thickening agent. Mix well to ensure there are no clumps.
- Add the thickening agent to the eggplant and allow it to simmer until the sauce begins to thicken (1-2 minutes). Adjust salt as desired.
- As a final step, add 1 bunch of chopped scallions. Stir and remove from flame.
- Serve with rice or noodles.
Notes
You’re not an eggplant person? Ha! In the Middle East, there are eggplant dishes for every day of the months in which this amazing vegetable is in season. This recipe looks delicious.. I would try it in heart beat if my diet didn’t restrict nightshade..
Beautiful recipe, beautiful presentation, beautiful blog…xo,
Thank you so much Roula! Eggplant is growing on me! I definitely love it in middle eastern cuisine!