Easy Eggplant in Garlic Sauce Recipe (with Tricks to Retain the Purple Color)

By Souped Up Recipes · 20 min

Ingredients

Instructions

1. Cut the eggplant into 2 or 3 pieces, depending on its length.
2. Add vinegar to a pot of water and boil the eggplant for 6 to 8 minutes, pushing it under the water with a tool to keep its purple color.
3. Remove the eggplant and let it cool.
4. Add oil to a saucepan with the garlic, bird's eye chilies and chili flakes. Stir over medium heat until fragrant.
5. Add the soy sauce, Chinese black vinegar, fish sauce, salt, scallion and a splash of water. Mix well and remove from the heat.
6. Tear the eggplant into strips and toss thoroughly with the garlic sauce.

Summarized from Souped Up Recipes's video. Watch it for the details.

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