This is a fantastic vegetarian side dish. Aubergines are simmered in a lightly spiced garlic sauce. Feel free to adjust the garlic and chilli levels to your own taste.
Look like purple courgettes and can be purchasd in Chinese/Oriental speciality shops. If unavailable, use ordinary aubergines.
This tasted as good as any I've eaten in a restaurant, and I always order it if it's on the menu. Tip to reduce oil (thanks McGee): microwave the chunks of aubergine for 2-3 minutes before you fry them in half the stated oil. They absorb less fat that way if you're bothered about calories, and still taste great. - 17 Apr 2012
Thank you for this easy to make and tasting great recipe. - 01 Dec 2013
Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook). - 18 Jan 2010 (Review from Allrecipes US | Canada)