Chinese Garlic Eggplant

Tender eggplant strips pan-fried to golden perfection and tossed in a savory, garlicky soy-ginger sauce.

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220 cal / serving 18g net carbs 3g protein 16g fat Prep: 10 min Cook: 15 min 2 servings

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Ingredients

Produce

2 whole Chinese long eggplant
3 cloves garlic
1 tsp ginger

Pantry

1 tbsp cornstarch
1 tsp cornstarch
2.5 tbsp high-heat cooking oil
2.5 tbsp soy sauce or tamari
1 tbsp sugar

Instructions

1. Cut eggplants into 4 pieces lengthwise, then cut each piece into rough 2-inch strips.

2. Toss in 1 tablespoon cornstarch, ensuring eggplant is evenly coated.

3. In a small bowl, mix together soy sauce, sugar and remaining 1 teaspoon cornstarch until combined (use a whisk to break down cornstarch lumps).

4. Heat 2 tablespoons oil in a large skillet or frying pan on medium high heat. Add eggplant in a single layer and fry until golden - 6-8 minutes - flipping frequently. (If skillet isn't large enough, do two batches.)

5. Transfer eggplant to a plate. Add remaining ½ tablespoon oil to skillet. Sauté garlic and ginger for 30 seconds on medium heat.

6. Add sauce and cooked eggplant to skillet, and cook - stirring - for one minute to allow sauce to thicken.

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