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So I wonder how many of you out there are going to tell me what Grumpy does whenever I mention eggplant?  I can guarantee you it isn’t nice words!  However, you won’t hear nasty words out of me when eggplant is mentioned!

I had garlic eggplant for the first time several years ago.  I happened to go into Wegmans after work one day and they had a chinese bar where you could serve yourself what you wanted.  I saw garlic eggplant and had to try it.  I have been hooked ever since.  However, after having the eggplant at Wegmans I had a hard time finding it anywhere else.  I have never forgotten how much I enjoyed it though so I recently bought some baby eggplants and went to the internet to find a recipe.  I found one on that sounded very much like what I wanted!  So, I made me some Eggplant with Garlic Sauce….and Grumpy had dinner with no veggie.  ;o)

Eggplant with Garlic Sauce
Adapted from Allrecipes Eggplant with Garlic Sauce
**the recipe on AR calls for garlic powder and white sugar.  I prefer to use fresh herbs and spices whenever possible and brown sugar just seems right in Asian flavors.  🙂  I also adjusted the portion sizes – and this recipe will serve 2 at approximately 98 calories per serving.

  • 1-1/2 tablespoons canola oil
  • 2 baby eggplants, halved lengthwise and cut into 1 inch half moons
  • 1/2 cup water
  • 1 teaspoon crushed red pepper flakes
  • 2 large cloves garlic, minced
  • 1-1/2 tablespoons packed brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoons tamari
  • 1 tablespoons oyster sauce
  • green onion for garnish
  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, 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.  Garnish with green onion.