Craving that incredible, savory eggplant dish from P.F. Chang's but don't want to pay restaurant prices? You're in luck! This copycat recipe delivers the same delicious, garlicky, and slightly sweet flavor profile, all from the comfort of your own kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner, and guaranteed to impress your friends and family. Get ready to enjoy this healthy and flavorful meal that's a fantastic example of homemade cooking at its best!
Ingredients:
- 1 large eggplant (about 1 pound), cut into 1-inch cubes
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/2 cup chopped scallions (green onions)
- 1/2 cup chicken broth
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Sesame seeds for garnish (optional)
- Chopped cilantro for garnish (optional)
Instructions:
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Prepare the Eggplant: Pat the eggplant cubes dry with paper towels. This is crucial for achieving a nice crispy texture when you sauté them. Toss the eggplant cubes with the cornstarch, ensuring they are evenly coated.
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Sauté the Eggplant: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Avoid overcrowding the pan; work in batches if necessary for even cooking. Remove the eggplant from the skillet and set aside.
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Build the Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
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Combine and Simmer: Stir in the chicken broth, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, ginger, and red pepper flakes (if using). Bring the sauce to a simmer.
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Add Eggplant and Finish: Return the cooked eggplant to the skillet. Gently toss to coat everything evenly in the delicious sauce. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
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Serve and Garnish: Serve the eggplant hot, garnished with sesame seeds and chopped cilantro, if desired. This dish is fantastic served over rice or noodles.
Cooking Tips for Success:
- Don't skip the cornstarch: The cornstarch helps the eggplant to crisp up nicely when sautéed.
- Work in batches: Avoid overcrowding the pan when sautéing the eggplant; this ensures even cooking and browning.
- Adjust seasonings to your taste: Feel free to adjust the amount of soy sauce, honey/brown sugar, and red pepper flakes to your liking.
Variations:
- Vegetarian/Vegan: This recipe is already vegetarian. For a vegan version, simply ensure you use a vegan chicken broth substitute.
- Spice it up: Add more red pepper flakes or a dash of your favorite hot sauce for extra heat.
- Add protein: Stir in cooked chicken, tofu, or shrimp for a more substantial meal.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on specific ingredients used.
- Calories: Approximately 250-300
- Protein: 8-10g
- Fat: 10-12g
- Carbohydrates: 30-35g
This easy recipe for P.F. Chang's-style eggplant is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. It’s a delicious dish that's both satisfying and surprisingly simple to prepare. Enjoy!