BIJGERECHT

Sticky Aubergine

Voor mij zijn aubergines in deze Chinese gedaante op hun best (sorry not sorry moussaka-lovers).

Het is een heerlijk bijgerecht bij een Oosterse maaltijd maar het kan ook prima als hoofdgerecht met rijst of noedels.

Lichte sojasaus is wat je de “standaard” sojasaus zou noemen. Donkere sojasaus is dikker, donkerder en sterker van smaak. Die geeft je gerecht een donkerdere kleur en een veel intensere sojasmaak.

Go to English ☟

Sticky Eggplant

For me, eggplants in this Chinese-style preparation are at their best (sorry, not sorry, moussaka lovers). They make a delicious side dish as part of an Asian meal, but they also work perfectly as a main course served with rice or noodles.

Light soy sauce is what you would call the "standard" soy sauce. Dark soy sauce is thicker, darker, and more strongly flavored. It will give your dish a darker color and a much stronger soy flavor.

2 eggplants, cut into chunks
1 tsp salt
1 tbsp + 1tsp cornstarch
2½ tbsp vegetable oil
1 tsp fresh ginger, finely minced
3 garlic cloves, finely chopped
1 tbsp light soy sauce
½ tsp dark soy sauce
2 tsp sugar
1 tbsp water

1. Prepare the eggplant using one of two methods. For the first method, spread the eggplant pieces on a kitchen towel, sprinkle generously with salt, and let them rest for at least 15 minutes. Rinse and pat them thoroughly dry. For the second method, place the eggplant in a large bowl of water, add salt, and stir well. Let it soak for at least 15 minutes, then drain and pat dry. Once completely dry, toss the eggplant with 1 tbsp cornstarch until evenly coated.

2. Meanwhile, mix the light soy sauce, dark soy sauce, 2 tsp sugar, 1 tsp cornstarch, and 1 tbsp water to make the sauce and set aside.

3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and cook the eggplant for 8–10 minutes until golden and tender, then remove and set aside.

4. Add another ½ tbsp oil to the pan and sauté the garlic and ginger for a couple of minutes until fragrant. Return the eggplant to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the eggplant evenly.