Easy Eggplant in Garlic Sauce Recipe (with Tricks to Retain the Purple Color)

This eggplant salad is a great side dish that can go with almost everything. The purple color on the eggplant is due to anthocyanin, which offers lots of health benefits including antioxidative, antimicrobial, improving visual and neurological health. There is an easy way to retain its purple color.

INGREDIENTS

500g / 1.1 pounds Chinese long skinny eggplant
28.8g / 2 Tbsps white vinegar
30g / 10 cloves garlic
24g / 1.5 Tbsps vegetable oil
2g-3g / 2-3 Thai bird eye chilies, optional
2.7g / ½ Tbsp chili flake, optional
16.6g / 1 Tbsp soy sauce
14.4g / 1 Tbsp Chinese black vinegar
8.5g / ½ Tbsp fish sauce
1.9g / ⅓ tsp salt or to taste
20g / ¼ cup diced scallion

INSTRUCTIONS

Cut the eggplant into 2 or 3 logs depending on the length.

Add vinegar to the water. Boil the eggplant for 6-8 minutes. To retain the purple color, use a tool to push the eggplant under the water while cooking. Otherwise, it will turn into an ugly brown color after cooked.

Remove the eggplant from the water and let them cool.

Add oil to a sauce pot along with chopped garlic, diced Thai bird eye chilies, chili flake. Stir over medium heat until fragrant.

Add soy sauce, Chinese black vinegar, fish sauce, salt, diced scallion and a splash of water. Mix well and remove from the heat.

Tear the eggplant into strips. Mix with the garlic sauce thoroughly. Enjoy!

[christinatolar]

I love the science, Mandy. It's what makes your channel unique and appeals to us food nerds. Please continue teaching us. Knowing the "why" makes cooking fun!

[Onur]

I love that you explain thoroughly the science behind these tricks, and that you showed a comparison!

[duganhayes]

As a chemist, I must say that I absolutely love when you give the scientific background behind the techniques you use. I'm accustomed to hearing the same few "food science" factoids over and over from other cooking show hosts, but you have taught me so many new things! I'm always so excited to see what you post each week.

[greentape]

Yes! Science, please! I find that many cooks don`t want to get too far into the scientific principles behind cooking, and on the other hand, many scientists don`t know how to cook! Any time I see the art and the science both being respected, I am happy. This was a perfect balance in my opinion. Thank you!

[susieangelo]

Much thanks Mandy for another Eggplant Recipe. Love your Scientific Explanations.

[jordenwilkers]

I love how you explain the science behind the dishes and I'm curious to learn more.And thank you so much or the recipe.I'll definately try it

[home]

I love the fact that you're talkin about the science of your food recipes. You are so fantastic I've been watching you for a couple years now. So impressed with this video and the improvements that you've made. Keep up the good work and keep selling your cookware I wish you nothing but the best of success

[martinbentleykrebs]

I really like the combination of scientific information and cultural/historical information. Your videos are both informative and instructional!

[meganiiqbarlet]

Love the information and your cooking tips. I got your WOK and the chopsticks. I'm loving both!!! The wok is well made and works great!!! I'm a very happy costumer. Thank you for taking the time to research the science and share with us. I also love the history you give us on your dishes. Just love your channel.

[alanthai]

A cooking and a science class...AWESOME!!

[markrush]

I don't care if you talk science or not (it is interesting, definitely) so long as you keep doing these excellent videos. Delicious!

[Natalie-health-wellness]

This looks so tasty…. I love eggplant and vegetable anyway. Yes I find it interesting when you explain some scientific reasons behind the steps and techniques. Love your recipes 🥰🥰

[mmariedennis]

Your scientific recipes are why I watch this channel.

[MintyFarts]

as a scientist my self i love the explanation for WHY you are doing specific things along with the comparison. a very good way to communicate to people who are more sciency and more visual learners.

[trqhbib]

I love the science, Mandy. Retaining eggplant color has been an issue for me. I still want to be able to saute my eggplants in oil and have them stay brilliantly purple!

[thebiffer]

I am on a low carb diet and this looks perfect

[codsamanta]

I don't even like eggplants, but your videos are so interesting to watch! I always learn something new.

[MandyJane]

I love your scientific explanations! Sometimes it seems like we do things just because of tradition, but it is good to know there's a reason a tradition began in the first place.

[Neerepha]

Actually... Thank you very much for all that complicated science stuff. If we don't understand why doing something we might also think about skipping it. I'm sure I'll make this recipe very soon, I'm tired of roasted eggplants as a side dish

[nancyriley]

Mandy, looks so delish and healthy. Yummy. Just can’t wait to try this. Thank you.

Please make black peppered chicken. My sons love it and rather have your recipe. Thank you!