Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Eggplant with Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 248 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese
  • Diet: Vegetarian

Description

A flavorful and easy-to-make Chinese Eggplant with Garlic Sauce recipe featuring tender eggplant cooked to perfection in a savory, tangy garlic sauce, garnished with green onions and a touch of sesame oil. Perfect served over steamed rice for a quick and satisfying meal.


Ingredients

Units Scale

Vegetables

  • 2 Chinese eggplants (about 1 pound total), cut into 2-inch long pieces
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 green onions, chopped

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1/2 teaspoon sesame oil (optional)
  • Red pepper flakes, to taste (optional)

Others

  • 2 tablespoons vegetable oil
  • Cooked rice, for serving

Instructions

  1. Prepare the Eggplant: Wash the eggplants and cut them into 2-inch long pieces, about 1/2 inch thick. Optionally, soak the eggplant pieces in a bowl of salted water for 10-15 minutes to reduce any bitterness, then drain and pat dry thoroughly.
  2. Cook the Eggplant: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces in a single layer, cooking for 8-10 minutes and turning occasionally, until softened and slightly browned. If needed, cook in batches to avoid overcrowding. Remove the cooked eggplant and set aside.
  3. Make the Garlic Sauce: If necessary, add a little more vegetable oil to the skillet, then sauté the minced garlic and ginger for about 1 minute until fragrant. In a small bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and water. Pour this mixture into the skillet and bring to a simmer, stirring constantly for 1-2 minutes until the sauce thickens.
  4. Combine and Serve: Return the cooked eggplant to the skillet and toss thoroughly to coat with the thickened garlic sauce. Garnish with chopped green onions and drizzle with sesame oil, if using. Serve immediately over cooked rice.

Notes

  • Soaking eggplant in salted water before cooking helps reduce bitterness and prevents it from absorbing too much oil.
  • You can adjust the amount of red pepper flakes to add mild or spicy heat to the dish.
  • Cooking the eggplant in batches ensures even browning and prevents steaming.
  • Serve this dish hot with steamed rice for a complete meal.