Chinese Eggplant with Garlic Sauce
Chinese eggplant is a delicious meal that is surprisingly overlooked at restaurants. This tangy adaptation is one you can make at home, and it combines the lovely flavors of garlic, soy sauce, ginger, and vinegar with the creaminess of Chinese eggplant!
This recipe is not only insanely yummy (and one of my favorites) but it is quick, healthy, and can be enjoyed as the main course or a fun side dish. It is also pretty adaptable for any diet, and can be served over rice, lettuce, or even noodles. Enjoy!
- 2 Chinese eggplants (medium-large, cut into cubes or three-inch logs)
- 1 1/2 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Vegetable oil (or any oil of your choice)
- 2 tablespoons Water
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Ginger (minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Cornstarch (for the sauce)
- 2 Green onions (sliced and optional)
- Sesame seeds (optional)
- Step 1
Lay the cut eggplant out on a paper or kitchen towel, and liberally sprinkle with salt. Cover with another towel and let sit for at least one hour. This is a necessary step to draw out moisture from the eggplant and make the skin edible.
- Step 2
Meanwhile, in a small bowl add the soy sauce, cornstarch, water, sugar, and vinegar and mix until combined.
- Step 3
Place the drained eggplant in a bowl and sprinkle with 1 tablespoon of cornstarch and toss until evenly coated.
- Step 4
Heat a large skillet over high heat and add 1 tablespoon of vegetable oil. Cook the eggplant until each piece has a charred like sear in order to mimic the smokey wok flavor. Continue to cook the eggplant until they are soft, and the skins have changed color. Remove from skillet.
- Step 5
Add minced garlic and ginger to the skillet and cook until fragrant. Once fragrant, add back in the cooked eggplant and toss.
- Step 6
Pour the sauce over the eggplant and stir quickly to cover—it will thicken fast because of the cornstarch.
- Step 7
Serve with sesame seeds and sliced green onion and enjoy!
Servings 4
- Amount Per Serving
- Calories 1007kcal
- % Daily Value *
- Total Fat 39.48g61%
- Saturated Fat 7.18g36%
- Potassium 1091mg32%
- Total Carbohydrate 153.5g52%
- Dietary Fiber 11.48g46%
- Sugars 55g
- Protein 15.4g31%
- Calcium 465 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Adaptations:
This recipe is naturally vegetarian and vegan. If you’d like, other ingredients such as tofu or seitan can be substituted for the eggplant.
If you’re gluten free, substitute the soy sauce with tamari gluten-free soy sauce. It’s a 1:1 substitution ratio!
If you can’t eat cornstarch, other thickeners such a potato starch or tapioca starch work just as well! These are also 1:1 substitutions.