Burnt Garlic Eggplant
Hey, wait…..before you scroll further and ignore this post…..I must tell you that my family isn’t an eggplant eater either….and it’s a struggle for me to feed them this vegetable…..I have failed innumerable times until I succeeded in this recipe.
Yes, this is the only recipe of eggplant that my family enjoys without complaining…. Huh…..tough to feed nutritious vegetables to fussy eaters at home which includes my adult husband as well
This recipe involves lot of fresh garlic browned in sesame oil…..you will fall in love with the aroma…my guarantee. I love the delicious incense of burnt garlic….it always increases my appetite no matter how full I am
I used Chinese eggplant for this recipe and sliced them into bite sized pieces and cooked in whole lot of seasonings along with lots of burnt garlic in it……basically it was my endeavor to enhance the flavors of the other ingredients so much, that when we bite into eggplant pieces, other flavors would overpower the dish and help us forget about eggplant completely. I don’t mind eating eggplant, but I wanted to cook Burnt Garlic Eggplant in a way that it fits every taste buds.
Surprisingly my family liked it and I make Burnt Garlic Eggplant at least every month along with some vegetable Hakka noodles or steamed rice. Now…doesn’t that sound fun? Yes, it does
Before I let you go into your kitchen world to try this out…I want to share the health benefits of eggplants. This vegetable is high in dietary fiber, helps control blood cholesterol, improves hair and complexion, increases energy and helps maintain overall healthy body weight. Overall eggplants are high in potassium, magnesium and antioxidants.
Enjoy this quick, healthy and vegan Chinese recipe and stay fit and healthy while satisfying your taste buds.
Burnt Garlic Eggplant
|Prep Time:||10 minutes|
|Cook Time:||15 minutes|
|Total Time:||25 minutes|
|Serves:||2||See full nutrition!|
|Per Serving:||230 calories|
- 2 tbsp. sesame oil
- ¼ cup sliced garlic (fresh)
- 3 cups sliced Chinese eggplant
- ½ cup scallions
- ½ cup low sodium soy sauce
- 1 tbsp. lemon juice
- 1 tsp crushed black pepper
- Salt according to taste (optional)
- 1 tsp white sesame seeds (for garnishing)
- Heat oil in a wok and add garlic. Let it cook in a low flame until golden and crispy.
- Add eggplant to it and stir. Cook covered until eggplant light golden and soft.
- Add rest of the ingredients and cook uncovered for 3-4 minutes.
- Garnish with sesame seeds and serve warm with steamed/ brown rice.