Poached Eggplant with Savory Garlic Sauce
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Poached Eggplant with Savory Garlic Sauce
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| Servings |
| 4Servings |
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Ingredients
- 3cloves garlicmashed
- 3pieces quarter-sizeginger
- 2 green onionsthinly sliced
- 1tablespoon salt
- 4 Asian eggplants
- 1/4cup chopped nuts
Garlic Sauce
- 2tablespoons chopped garlic
- 1/3cup chicken stock
- 1tablespoon hoisin sauce
- 1tablespoon soy sauce
- 2teaspoons Sichuan bean sauce
- 2teaspoons sesame oil
- 1/8teaspoon ground Sichuan peppercorn
- 1teaspoon cornstarch
Instructions
- Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
- Fill a large deep pot with water and bring to a boil over high heat. Add garlic, ginger, green onions and salt. Add eggplants; cook, turning occasionally, until they are just cooked through and tender when pierced with the tip of a sharp knife, about 8 minutes, depending on thickness of eggplants. Drain, discarding green onions and ginger.
- Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
- Drizzle sauce over eggplant. Sprinkle with nuts.
Recipe Notes
© Yan Can Cook, Inc. 2023