tardersauced: That is the correct amount of garlic.
SoupedUpRecipes: Today we are making extra garlicky BBQ eggplant. This is a popular dish in Chinese night market. It can be vegan or non-vegan. It is so delicious either way and super easy to make.
**If you want all the details,** [**here is the video link**](https://youtu.be/LMgEhS4yvlM)**. Or you like to read the text:**
**INGREDIENTS**
* 2 big eggplants or 3 small eggplants *[2个大的茄子或者3个小的茄子]*
* 2.5 tbsp of vegetable oil *[2.5汤匙植物油]*
* 1/2 cup of finely minced garlic *[1/4杯大蒜末]*
* 1/4 cup of diced red onion *[1/4 杯洋葱碎]*
* 1/4 cup of diced red chilies *[1/4杯红椒丁](You can use bell pepper if you can’t eat spicy food)*
* 1/4 cup of diced green chilies *[1/4杯青椒丁]*
* 1/4 cup of cilantro stems *[1/4 杯香菜梗] (I reserved the leaves and some diced chili as garnish.)*
* 2 tbsp of Sichuan doubanjiang *[2 汤匙四川豆瓣酱] (If you don’t like spicy food, you can use non-spicy soybean paste 黄豆酱. You can find both of these sauce in almost any Chinese grocery)*
* 2 tbsp of soy sauce *[2汤匙生抽]*
* 2 tbsp of Chinese cooking wine *[2汤匙料酒]*
* some cornstarch water ( 1 tsp of cornstarch + 2 tbsp of water)
**INSTRUCTION**
* Simply place the eggplant on a baking pan and preheat the oven to 370 degrees Fahrenheit. Bake it for 25 minutes. The one I used is Chinese long eggplant. I have tried with round eggplants before. It didn’t work as well so be sure to stick with Chinese long eggplants.
* While waiting, we can make a sauce. In a sauce pot, add in 2.5 tbsp of oil. If you are a meat eater, you can add some minced meat right here and stir it until cooked through. I am keeping this recipe vegan so I am not adding any meat. 1/2 cup of finely minced garlic, 1/4 cup of diced red onion, 1/4 cup of diced red and green chilies, 1/4 cup of cilantro stems. I actually using jalapons because I can’t find Chinese chilies. If you can’t take spicy food you can use bell pepper.
* Eggplant is a pretty plain vegetable so the flavor really depends on what aromatic and seasoning you add in. You don’t need to do exactly the same as I did, just make sure it fits your taste. Stir them until fragrant. Then add in the seasoning: 2 tbsp of Sichuan doubanjiang (If you don’t like spicy food, you can use non-spicy soybean paste. You can find both of these sauce in almost any Chinese grocery), 2 tbsp of soy sauce, 2 tbsp of Chinese cooking wine. Mix them together and add some cornstarch water *( 1 tsp of cornstarch + 2 tbsp of water)*. Stir it until the sauce thickens a little bit. It takes a minute or 2 then turn off the heat.
* Now let’s check out the eggplant. Let it cool down a little bit so your hands can handle it. Take a knife and cut it open. Make sure you don’t cut through the skin. I like to do a long cut on each side of the eggplant then turn the knife to make some patterns. It helps the eggplant to absorb the flavor. Flip it over to check if you break the skin or not. Spoon the sauce all over the eggplants. Make sure the sauce covers the eggplant completely. If there is a spot that is exposed, it will come out a little dry after the second baking.
* Put this back in the oven for 6-8 minutes and you are done. Sprinkle some chilies and cilantro as garnish. You can serve it with white rice or just eat it right away. The eggplant is so soft and super flavorful. It is also extremely garlicky which is why I love about this dish.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
…and if you’ve read this far, might as well subscribe. More recipes coming soon =)
CongratzJohn: Holy Garlic Batman!
foxthechicken: That sauce would be amazing over silken tofu!
sp00pers: I read the title as “OVER-baked eggplant recipe” and was confused for a moment!
Flylice319: Every time I visit China, i get this dish on the street market. It’s friggin’ delicious.
They usually BBQ instead of Oven roast. I gotta try this and compare.
-Jesus-Of-Nazareth-: What does eggplant taste like? Both fresh and cooked. Really curious but not enough to try it blindly
slaigon: Won’t cooking the eggplant with the skin still on stink up the whole house?
SendItDownrange: Yum, I love eggplant and I’m definitely going to have to make this.
Brighr-Noah: Pretty different than the regluer way they cook in China, not bad anyway
Dr_Crow_Dick: Thats too much chilli for me bro..
blood_garbage: I’m assuming “蒜蓉烤茄子” is Chinese for “Fart Barf”
felixthemaster1: Do the chinese use fahrenheit?
fannymcslap: 341 upvotes, this is the 2nd thing on my frontpage. Dafuq?