Seared Garlic Eggplant
Chinese eggplant seared until golden and caramelized, tossed in a savory oyster garlic glaze.
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Servings: 2 as a side
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Equipment
Ingredients
Eggplant
- 2 Chinese or Japanese eggplant medium, cut into 1.5-inch cubes
- 3 tbsp Neutral Oil
Sauce
- 6 cloves garlic minced
- 2 tbsp Oyster sauce
- 1 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 3 tbsp water
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
Instructions
Eggplant
- Heat oil in a wide skillet or wok over high heat. Add eggplant in a single layer, working in batches. Let sit undisturbed 2-3 minutes until the underside is deep golden. Toss and cook 2 more minutes until all sides are caramelized. The eggplant should be golden outside but not yet fully cooked through.
Sauce
- Reduce heat to medium. Add garlic, oyster sauce, soy sauce, sugar, and water directly to the pan. Toss everything together. The garlic will bloom in the sauce as it cooks. Stir and cook 2-3 minutes, tossing regularly, until the eggplant is completely tender and yielding when pressed with a spoon, silky inside and still holding its shape. The moment it starts collapsing pull it off the heat.
Finish
- Add sesame oil and toss. Let the sauce reduce and cling for 30-60 seconds. Every piece should be fully glazed and dark.
Plate
- Pile high on a plate. Spoon remaining sauce over the top. Finish with scallions and sesame seeds.
Notes
- The final texture should be tender and silky inside, caramelized outside, holding its cube shape. Don't let it go mushy.
- Chinese or Japanese eggplant is essential. Globe eggplant can work, but it may turn too bitter so cook for a bit longer, low and slow.
- Use more oil than you think. Eggplant absorbs aggressively on first contact. If the pan looks dry during the first fry add another splash immediately.