Description
This Chinese Eggplant with Garlic Sauce recipe is a flavorful and quick dish featuring tender eggplants coated in a savory, slightly sweet garlic sauce. Perfect as a side or vegetarian main, it’s easy to prepare with common ingredients that deliver authentic Chinese restaurant taste at home.
Ingredients
Scale
Vegetables
- 2 medium Chinese eggplants (firm, slim varieties)
- 4 cloves garlic (minced)
- 1 inch ginger (grated or ginger paste)
Sauce
- 1/4 cup soy sauce (low-sodium or gluten-free tamari)
- 2 tablespoons sugar (or maple syrup for vegan option)
- 1 tablespoon cornstarch (for thickening)
Other
- 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
Instructions
- Prepare the eggplant: Wash and cut the Chinese eggplants into bite-sized pieces or strips, ensuring uniform size for even cooking.
- Mix the sauce: In a small bowl, combine the soy sauce, sugar, and cornstarch. Stir well until the sugar and cornstarch are dissolved to create a smooth mixture.
- Cook aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds to 1 minute until fragrant, careful not to burn.
- Cook the eggplant: Add the cut eggplant to the skillet. Stir-fry for about 5 to 7 minutes until the eggplants become soft and slightly browned.
- Add the sauce: Pour the prepared sauce over the cooked eggplant, stirring quickly to coat all pieces evenly. Continue cooking for another 2 to 3 minutes until the sauce thickens and clings to the eggplant.
- Serve: Remove from heat and transfer to a serving dish. Serve hot as a side dish or with steamed rice for a satisfying meal.
Notes
- Choosing slim Chinese eggplants is key as they are less seedy and absorb flavors better.
- Use low-sodium soy sauce to control saltiness.
- For a vegan version, substitute sugar with maple syrup.
- Make sure to stir the sauce well to avoid lumps from cornstarch.
- Can be served with rice or noodles for a complete meal.
