Hand-Torn Garlic Eggplant

Introduction

This rich and savory dish transforms eggplant into tender, garlicky goodness with a hint of spice. It’s a perfect side dish or main when served over rice or with flatbread.

Ingredients

• 2–3 medium Asian or Italian eggplants

• 4–5 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• ½ tsp chili flakes or chili oil

• 2 tbsp neutral oil

• Salt and pepper to taste

• Fresh cilantro or scallions for garnish

Steps

1. Roast or steam eggplants whole until soft (10–15 minutes). Let cool slightly, then tear into strips by hand.

2. Heat oil in a pan over medium-high heat. Add garlic and sauté until fragrant, about 1–2 minutes.

3. Add eggplant strips, soy sauce, vinegar, and chili flakes. Stir-fry for 3–4 minutes, allowing the eggplant to absorb flavors.

4. Taste and adjust seasoning with salt, pepper, or extra chili oil.

5. Garnish with cilantro or scallions and serve warm.