This Chinese eggplant dish comes from the Sichuan cuisine. It is at the same time sharp, sour, salty and sweet, which is typical for dishes from this region of China.
I found beautiful round eggplants at the market! It’s a little early for the season, but I let myself be tempted as they were beautiful!
This Chinese dish is really popular, it can be enjoyed in almost all regions in China. Why so successful? Because it is a gourmet dish that is cheap and requires few ingredients: Chinese eggplant, soy sauce and garlic. This is one of my favorite dishes! 🙂
Yet to do well this Eggplant with Garlic Sauce, that is to say have pieces well fluxes, neither too fat nor too dry, you have to have some patience to cook gently.
The classic version is to first fry the eggplant pieces completely immersing them in oil. But I prefer to make them return conventionally with less oil. It’s less greasy but requires gentle cooking and it must be next to monitor and stir.