Watch how to make it here
In honor of Lunar New Year, here is a recipe to impress your family and friends. This dragon eggplant with spicy garlic sauce is just as delicious as it is beautiful. It’s a comforting side dish that is pleasantly spicy and sweet with the eggplant creamy and tender.
A few notes:
- This is named dragon eggplant because it is supposed to resemble the shape of a dragon. I was inspired by Chef Wang’s version of this dish.
- Slicing the eggplant can be tricky so we will be utilizing the chopstick method to make it easier on us! See the instructions below or refer to the video on how to slice the eggplant.
- The traditional method involves deep frying in a wok but I wanted a healthier option so we will be shallow frying instead. The cornstarch will keep the eggplant crisp and not soggy. We will also be using a nonstick pan so that anyone can make this at home but feel free to use a wok if you have one.
- For this recipe to work, we will be using Chinese eggplant for its thin, long shape and not the globe-shaped Italian eggplant. Japanese eggplant can be used as a substitute.
- Doubanjiang, also known as spicy bean sauce, can be found in Asian grocery stores. If not easily accessible, feel free to substitute with gochujang.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.