Garlic. Eggplant. Chile sauce. What could be better than all of these flavors combined? This is my go-to recipe for whipping up a good side dish in a snap. Slightly spicy with a nice garlic flavor. I adapted it from the recipe in Sam Choy’s book The Choy of Cooking. Unfortunately, my eggplant never turns out looking like the photograph in his book. I guess that’s why they pay him the big bucks. Nevertheless, we enjoy this dish, even if it’s not prepared by a master chef like Mr. Choy himself. 😉
Spicy Garlic Eggplant
Recipe adapted from Sam Choy’s
2 T. olive oil
2 cloves garlic, minced
3 medium Asian (long) eggplants, peeled and cut in 1-inch sections
2 T. soy sauce
1-1/2 T. brown sugar
1 T. chile garlic sauce (available in Asian section of markets)
1/4 c. chicken stock
pepper to taste
In a wok, heat oil and add garlic, eggplant, soy sauce, brown sugar and chile paste. Sauté 2 or 3 minutes. Add chicken stock and pepper. Cover and simmer 8-10 minutes. Great as a side dish. Serve over rice.
Originally posted on my (now private) blog, Champuru.net in May 2009.