Garlic Ginger Eggplant

Thank you for taking part in our event! Here’s a recap of the dish we prepared.

This is eggplant topping made for noodles, scaled for six servings.

It’s rich, flavorful, and easy to serve over cooked noodles.

Ingredients:

• 50 g rapeseed oil with lemon flavor

• 400 g eggplant, cut into bite-sized pieces (No need to sprinkle salt)

  
  

• 1 cup onion, sliced

• 1 tbsp garlic-ginger paste (mixed)

• 1 tsp chili (adjust to taste)

• 1tsp roasted sesame oil

• 75 g soy schnitzel

• Sauce mixture:

  • 1 tbsp light soy sauce

  • 1 tbsp premium dark soy sauce

  • 2 tbsp balsamic vinegar (or Chinese black vinegar)

  (To add later)

• 1/2 cup water (1/4 cup x 2)

• 1 tbsp raw cane sugar

• 1 tbsp vegan oyster sauce

Instructions:

1. Fry eggplant

   • Heat 50 g rapeseed oil with lemon flavor in a pan over medium-high heat.

   • Add 400 g eggplant and sauté until softened. Set aside.

     

2. Sauté aromatics

   • Add 1 cup sliced onion, 1 tbsp garlic-ginger paste, and 1 tsp chili.

   • Drizzle a little roasted sesame oil.

   • Cook until onions are translucent and fragrant.

     

     

3. Add protein:

   • Stir in 75 g soy schnitzel, mixing well with aromatics.

     

4. Add sauce mixture:

   

   • Combine 1 tbsp light soy, 1 tbsp premium dark soy, and 2 tbsp balsamic vinegar.

   • Add 1/4 cup water and pour into the pan.

   • Mix everything thoroughly.

5. Finish seasoning:

   

   • Add 1 tbsp sugar and 1 tbsp vegan oyster sauce.

   • Add the remaining 1/4 cup water and fried eggplant back in the pan.

   • Stir until the eggplant is fully cooked and the sauce slightly thickens.

     

6. Serve:

   

   • Taste and adjust seasoning if needed.

   • Serve hot with some topping greens.