Chinese Eggplants
Pane-Bistecca
What I love very much about Chinese cuisine is that they cook with very fresh ingredients. So it is usually cooked on the same day as it was purchased. That’s why there is always such a hustle and bustle in the vegetable markets. I love that! Here I bring you a very simple recipe for Chinese eggplant.
It goes well as a side dish with any meat or fish dish, or it can be served as a vegetarian meal with rice or even with noodles.
It goes well as a side dish with any meat or fish dish, or it can be served as a vegetarian meal with rice or even with noodles.
Ingredients
Serves 2 as a side dish or 4 for a Chinese meal:
2-3 long Chinese Eggplants or 2 regular Eggplants
3 cloves of Garlic, chopped
3 Spring Onions, chopped
3 tbsp of Lee Kum Kee Chili Garlic Sauce
1/4 tsp Salt
2 tbsp Olive Oil
50 ml Tomato sauce (optional)
Instructions
1
Step 1
Cut the eggplants into cubes of about 1 cm. In a pot or wok, heat the oil and sauté the garlic cloves. Add the eggplant cubes and add the Chili Garlic Sauce. Mix well and add the salt.
2
Step 2
Now let everything saute until the eggplants are soft. I usually cover the pot; this helps the eggplants soften faster. Add the chopped scallions and mix.
3
Step 3
If you want to serve these eggplants as a “sauce” with pasta, add the tomato sauce now and mix it well. The eggplants go very well with white rice.
Notes
Here are more Chinese Eggplant recipes:Yu Xiang Qie Zi – Sichuan Eggplants,Chinese Garlic Eggplants,Sticky Eggplants and Potatoes.
