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Eggplant with Garlic Sauce

Caroline Phelps
  • 15 minutes
  • Serves 2 to 4

INGREDIENTS

2

Chinese dried red chiles

4

large cloves Garlic

1 tbsp

Ginger

2

Long japanese or chinese eggplant

4

Scallions

2 tbsp

Soy sauce

2 tsp

Granulated sugar

1 tbsp

Chinkiang vinegar

2 tbsp

Peanut oil

1 tsp

Sesame oil

1 tbsp

Shaoxing wine or dry sherry