Eggplant With Oyster Sauce
By: The Duo Dishes
Published: Wednesday, January 13, 2010 - 11:36pm

Ingredients




2 large eggplants, cubed
4 cloves garlic, minced
 cup soy sauce
 cup oyster sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon cornstarch
1 1/2 teaspoons sesame oil
1/2 teaspoon sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon dried cilantro
1/4 teaspoon chili powder
Grapeseed oil

Preparation

1 In a large bowl, whisk all of the ingredients together, except the eggplant. Once combined, stir in the eggplant. 2 Swirl a bit of grapeseed oil in a large, shallow pan over medium high heat. When hot, pour in the eggplant along with the marinade. Bring to a boil, then reduce heat to a simmer and cook for 12-15 minutes or until eggplant is soft.

About


Indian, Japanese and Chinese eggplants have a mild, sweet flavor that would pair well with oyster sauce.  Thai eggplants have a slightly bitter flavor, but work very well in curry dishes.  Unlike most other eggplants, it is recommended to remove the seeds from Thai eggplants as most people do not enjoy them.  The fun of working with new dishes and ingredients is the experimentation aspect of it all.  You figure out what you like, and that becomes your new go to dish.  Hopefully you’ll feel that way about eggplants too!