Garlic Sauce Eggplant

Garlic Sauce Eggplant

Garlic Sauce


2 tablespoons rice vinegar

2 tablespoons granulated sugar

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

2 teaspoons Chinese rice wine or dry sherry

1/4 - 1/2 teaspoon chili sauce, or according to taste (I use 1/2 teaspoon)

1/4 teaspoon Asian sesame oil

1 1/2 teaspoons cornstarch

1 tablespoon water

1 tablespoon vegetable or peanut oil

3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)


Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds). Quickly re-stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute). Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Pour sauce over prepared eggplant.