Eggplants with Garlic Sauce


Preparation info
  • Serves


    as a rich single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Through deep-frying first, a substitute for the old Chinese practice of drying them in the sun for a whole day, eggplants acquire a hardened exterior that prevents the purple skin from discoloring and the pulp from collapsing. They become firm, slightly brittle, and extremely tasty—and they are a great appetizer when chilled. Also delicious hot, this recipe can be used as a vegetable dish.

Highly aromatic of garlic and ginger, the eggplants are tasty but not sour. Each piece is neat