Chinese Cuisine

Chinese Eggplant with Garlic Sauce Recipe – Chinese Special

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Chinese Eggplant with Garlic Sauce Recipe – Chinese Special

The eggplant is grilled until it becomes crispy and infused with a smoky flavor, then simmered in a savory garlic sauce. This vegan meal is incredibly satisfying, whether served as a side dish or as a main course atop rice or noodles. For a gluten-free option, substitute tamari or coconut aminos for both light and dark soy sauces.
  • Prep Time25 min
  • Cook Time15 min
  • Total Time40 min

Chinese Eggplant with Garlic Sauce Ingredients :

  • 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch

Sauce :

  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon water
  • 1/2 teaspoon dark soy sauce (*see footnote 3)
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch

Stir-fry :

  • 2 1/2 tablespoons peanut oil (or vegetable oil)
  • 1 teaspoon ginger , minced
  • 3 cloves garlic , chopped

How To Make Yorkshire Puddings

1

Option 1: Place the chopped eggplant in a large bowl and cover with water. Add 1 teaspoon of salt, mix well, and place a lid on top to keep the eggplant submerged for 15 minutes. Drain the water and pat the eggplant dry.

2

Option 2: Lay out the sliced eggplant on paper towels. Sprinkle kosher salt on both sides of the slices and let them rest for 45-60 minutes. Pat dry without rinsing.

3

Combine the sauce ingredients in a small bowl, mixing well.

4

Sprinkle the eggplant with 1 tablespoon of cornstarch and mix by hand until evenly coated with a thin layer.

5

Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until hot. Spread the eggplant in a single layer without overlapping. Cook each side until charred and the eggplant becomes soft, about 8 to 10 minutes total. Transfer the cooked eggplant to a plate. Reduce the heat to medium if the skillet smokes.

6

Add the remaining 1/2 teaspoon of oil to the skillet along with ginger and garlic. Stir briefly until fragrant. Return all the eggplant to the skillet. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour it over the eggplant. Quickly stir until the eggplant is evenly coated and the sauce thickens. Transfer everything to a large plate.

7

Serve hot as a side dish or main course over steamed rice or noodles.

Recipe Notes :

You can achieve a crispy texture using other types of eggplant with the method outlined in this recipe, although Asian long eggplant is recommended for optimal results.

This recipe uses a minimal amount of sauce, just enough to coat the eggplant and enhance its flavor significantly. The flavorful sauce also helps maintain the crispiness of the eggplant. Take care as the sauce thickens quickly once added to the pan; stir promptly to ensure even coating of the eggplant.

Dark soy sauce adds color to the dish, enhancing its visual appeal. If unavailable, you can omit it without compromising the overall flavor.

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