Chinese Aubergine in Spicy Garlic Sauce
Chinese aubergine is a variety of aubergine that is long in shape and of a bright purple color. It is less common than the classical Italian round aubergine but is equally delicious! More than that, as its skin is less thick than the Italian one, it cooks faster and more evenly.
This is a popular recipe that uses a delicious and slightly spicy garlic sauce for a tasty aubergine stir-fry. It can accompany faux meat or salads. The recipe is low-carb, keto-friendly and gluten-free.
- 4 Chinese aubergines
- 1 garlic clove
- 1 green onion
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 tablespoons soy sauce
- 1-inch piece fresh ginger root
- Pinch of red chili flakes
- Salt and pepper, to taste
Rinse the Chinese aubergines, chop off the ends, halve them lengthwise and slice them into long sticks. Crush the garlic clove and grate the piece of ginger root. Clean and dice the green onion. Set aside.
Transfer to a large skillet or wok. Push the aubergine on the side and 1 tablespoon olive oil. Add the garlic, fresh ginger, and chili flakes to the oil. Heat to medium. Drizzle the aubergine sticks with the remaining olive oil. Season with salt and pepper and stir. Cook for a couple of minutes, then add the green onion, vinegar and soy sauce. Cook for another 5 minutes, or until the aubergine is tender, stirring from time to time.
Enjoy hot or cold!