Best 2 Hot Garlic Eggplant Recipes

**Hot Garlic Eggplant: A Spicy and Savory Treat to Spice Up Your Meal**

Hot Garlic Eggplant is a delightful and easy-to-make dish featuring tender eggplant slices coated in a flavorful blend of garlic, chili peppers, and aromatic spices. This delectable dish is a harmonious combination of spicy, savory, and slightly tangy flavors, making it an excellent accompaniment to various cuisines. It can be enjoyed as an appetizer, side dish, or even as a main course. This recipe provides a step-by-step guide to creating this mouthwatering dish, along with variations to suit different tastes and preferences. Explore the variations to discover alternatives like Air Fryer Hot Garlic Eggplant, a healthier option, and Instant Pot Hot Garlic Eggplant, a convenient and time-saving method. Whichever variation you choose, Hot Garlic Eggplant is sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Pork and Eggplant in Hot Garlic Sauce image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Provided by Sheynath

Categories Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
Add eggplant back to pan, stir to combine pork and eggplant.
Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2

HOT GARLIC EGGPLANT

Hot Garlic Eggplant image

This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes.

Provided by Leslie in Texas

Categories Vegetable

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1/3 lb ground pork
2 teaspoons soy sauce
1 1/2 lbs eggplants, trimmed (preferably oriental)
1 large onion, cut into 1/2-inch cubes
1/4 cup dry sherry (or more)
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
3 tablespoons peanut oil
10 garlic cloves, finely minced
1 tablespoon chili paste with garlic
1/3-1/2 teaspoon finely minced ginger
chicken stock (optional)

Steps:

Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
Quarter each unpeeled oriental eggplant lengthwise.
Place strips together and cut crosswise into 1/2-inch pieces.
(If using large globe eggplants, peel and cut into 1/2-inch squares.).
Transfer to medium bowl;blend in onion.
Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
Heat wok until very hot.
Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
If wok becomes dry during cooking, add small amount of sherry or chicken stock.
Continue cooking,uncovered, until most of sauce evaporates.
Taste and adjust seasoning.
Turn into serving dish and serve immediately.

Tips for Making the Best Hot Garlic Eggplant

- To ensure the eggplant is cooked evenly, cut it into uniform-sized pieces. - Choose eggplant that are firm and have smooth, unblemished skin to ensure the best flavor and texture. - Don't overcrowd the pan when cooking the eggplant. This will prevent it from cooking evenly and becoming soggy. - Use a well-seasoned wok or large skillet to cook the eggplant. This will help prevent it from sticking. - Cook the eggplant over high heat, stirring constantly. This will help it cook quickly and evenly. - If the eggplant starts to stick to the pan, add a little bit of oil. - Add the garlic and ginger towards the end of cooking. This will help prevent them from burning. - Serve the eggplant hot, garnished with cilantro and green onions.

Conclusion

Hot Garlic Eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its simple ingredients and bold flavors, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying dish, give Hot Garlic Eggplant a try. You won't be disappointed!