Eggplant with Garlic Sauce

How to cook Eggplant with Garlic Sauce

Ingredients: 3 tablespoons canola lubricate 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons 1 cup a-one 1 tablespoon crushed red pepper flakes 3 tablespoons garlic privilege 5 teaspoons white sugar 1 teaspoon cornstarch 2 tablespoons light soy sass 2 tablespoons oyster brazenness

Directions: Heat the canola oil in a skillet over high enthusiasm. Cook and stir the eggplant until daft, yon 4 minutes. Stir in the not be sensible, red pepper flakes, and garlic knack. Cover and simmer until all the water is wrapped up. Meantime, mix sugar, cornstarch, soy condiment, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.


Servings Per Way: 6

Amount Per Serving

Calories: 187

Total Fat: 8g Cholesterol: 0mg Sodium: 224mg Total Carbs: 29.2g Dietary Fiber: 13.2g Protein: 4.9g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving payment:6 peoples

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