Go Back
–+ servings
Chinese Eggplant With Garlic Sauce Recipe

Chinese Eggplant With Garlic Sauce Recipe

The garlic sauce adds a flavorful kick to the dish, and the eggplant soaks up the sauce, making it even more delicious. The eggplant offers a nice amount of fiber, along with some vitamins and minerals.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Chinese
Servings 3 Servings

Ingredients
  

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

Sauce 

  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon water
  • 1/2 teaspoon dark soy sauce
  • 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

Instructions
 

  • To prepare option 1, place eggplant in a large bowl with enough water to cover it. Add 1 teaspoon of salt and mix well. Cover the pot with a lid for 15 minutes to keep the eggplant under water. Let the water drain and then pat it dry.
  • Option 2, Slice the eggplant and spread it out on a paper towel. Salt the eggplant slices on both sides with Kosher salt. After 45-60 minutes, allow the mixture to rest. Without rinsing, pat the surface dry.
  • In a small bowl, combine all the sauce ingredients and stir well.
  • Using a hand mixer, combine 1 tablespoon of cornstarch with eggplant, and mix until the cornstarch is evenly distributed.
  • Over medium-high heat, add 2 tablespoons oil to a large nonstick skillet. Ensure that the eggplant is evenly spread across the bottom of the skillet without overlapping. 
  • One side at a time, cook the eggplant for 8 to 10 minutes until all the surfaces are charred and soft. Remove the eggplants from the pan and place them on a plate. Turn the skillet to medium if it gets too hot and smokes.
  • In the same skillet, add the remaining half teaspoon of oil, the ginger, and the garlic. Several times, stir until fragrant. Back into the skillet, add all the eggplant. 
  • After mixing again, pour the sauce over the eggplant and stir until the cornstarch is fully dissolved. Stir the sauce several times as soon as you add the eggplant until it is evenly coated and thickens. Prepare a large plate by placing everything on it.
  • Serve hot over steamed rice or noodles as a side or main dish.
Keyword Chinese Eggplant With Garlic Sauce Recipe
Tried this recipe?Let us know how it was!