- Difficulty
- medium
- Serving
- 4
- Time
- 30 mins
🍆 How I Turned Soggy Eggplant Into My Favourite Dish 🍆
I’ll admit it—my whole family hates eggplant. They say it’s soggy, bland, and just not worth it. But me? I love it. So much so that I’ll happily whip up a single portion just for myself, even when my husband and daughters refuse to touch it.
This recipe for Garlic-Infused Wok-Fried Eggplant changed the game for me. Quick, easy, and full of flavour, it delivers perfectly tender, smoky eggplant that’s anything but boring. If you think eggplant isn’t your thing, give this a try—you might just change your mind.
Ingredients:
- 2 medium eggplants, sliced into wedges
- 4 cloves garlic, minced
- 2 tablespoons oil (preferably neutral oil)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon cornstarch, mixed with 1 tablespoon water
-
Chopped green onions for garnish
Instructions
-
Heat your wok over medium-high heat and add the oil.
-
Toss in the eggplant wedges and stir-fry until they soften and start to brown. (Add a splash of water if needed to steam them through.)
-
Push the eggplant to the side of the wok, reduce the heat slightly, and add minced garlic. Let it sizzle for a few seconds to release the aroma.
-
Mix in soy sauce, sugar, and oyster sauce (if using). Stir to coat the eggplant evenly.
-
Add the cornstarch slurry and toss everything together until the sauce thickens and glazes the eggplant.
-
Garnish with green onions and serve hot.
Perfect on its own or with a bowl of steamed rice.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
0 comments