Chinese Eggplant with Garlic Sauce Recipe – Chinese Special
This Chinese Eggplant with Garlic Sauce is a beloved dish in Chinese cuisine, known for its bold flavors and satisfying textures. Tender eggplant slices are stir-fried until golden and then simmered in a savory sauce made with garlic, soy sauce, and a touch of sweetness. The addition of chili flakes or fresh chilies introduces a delightful heat, making this dish a perfect accompaniment to steamed rice or noodles. Whether you’re a fan of spicy food or looking to explore new vegetarian recipes, this dish offers a delicious and authentic taste of Chinese home cooking.
- 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
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.
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.
Combine the sauce ingredients in a small bowl, mixing well.
Sprinkle the eggplant with 1 tablespoon of cornstarch and mix by hand until evenly coated with a thin layer.
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.
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.
Serve hot as a side dish or main course over steamed rice or noodles.
Recipe Notes :
Eggplant preparation: To reduce oil absorption, salt the eggplant slices and let them sit for 15–20 minutes before cooking. Rinse and pat dry before stir-frying.
Soy sauce options: Use light soy sauce for a saltier taste and dark soy sauce for a richer flavor and color. Adjust quantities to taste.
Spice level: Increase or decrease the amount of chili flakes or fresh chilies to suit your preferred spice level.
Serving suggestions: Serve this dish hot with steamed jasmine rice or noodles. Garnish with chopped green onions or cilantro for added freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
