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  • Just Like Moms

Eggplant in Garlic Sauce


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 2-3 Eggplants

๐Ÿ”ธ 1 Thai Chili

๐Ÿ”ธ 1โ„3 cup Sugar

๐Ÿ”ธ 4 Garlic cloves

๐Ÿ”ธ 3 Tbsp Soy Sauce

๐Ÿ”ธ 3 Tbsp Lemon Juice

๐Ÿ”ธ Green Onion (chopped)

๐Ÿ”ธ Vegetable Oil


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. In a Mortar & Pestle, add 1 Thai Chili and 4 Garlic cloves. Smash it together until itโ€™s fully broken down into little pieces.


2. Add 1โ„3 cup Sugar and continue smashing to incorporate everything.


3. Add in 3 Tbsp Soy Sauce and 3 Tbsp Lemon Juice. Mix it all up and set the sauce aside.


4. Wash your Eggplants and cut it into 2 inch pieces and then down lengthwise.


5. In a wok on medium to medium low heat, start by adding 2 Tbsp Vegetable Oil and add in the Eggplant, white part faced down first. Cook for a few minutes until it softens and then cook the skin side for 1 minute. Add more oil when it dries out. Continue until all the Eggplant pieces are cooked.


6. Once soften, use chopsticks/tongs to squeeze out the excess oil and place it on a plate. Pour sauce over the Eggplants. Garnish with chopped Green Onions and enjoy!

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