This Chinese Eggplant with Garlic Sauce is one of my favorite vegan dishes to make at home. The eggplant turns beautifully crispy and smoky with very little oil, then gets coated in a rich, savory garlic sauce that’s both bold and balanced. I love serving it over steamed rice or noodles for a comforting and satisfying meal that’s full of authentic Chinese flavor.
Why You’ll Love This Recipe
I love this recipe because it’s a simple, fuss-free way to achieve restaurant-quality eggplant at home without using excessive oil. The cornstarch coating creates a crispy texture, while the quick stir-fry locks in flavor and prevents sogginess. The garlic sauce is the real star—it’s sweet, salty, and umami-rich, making every bite irresistible. It’s a perfect weeknight meal for anyone who enjoys bold flavors and wants to eat more vegetables.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 oz Chinese eggplant (about 2 small eggplants), chopped into bite-sized pieces
1 teaspoon salt
1 tablespoon cornstarch
For The Sauce:
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon water
1/2 teaspoon dark soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
For The Stir-Fry:
2 1/2 tablespoons peanut oil (or vegetable oil)
1 teaspoon fresh ginger, minced
3 cloves garlic, chopped
Directions
I start by soaking the eggplant slices in salted water for about 15 minutes to prevent them from turning brown and to reduce oil absorption. After soaking, I drain and pat them dry thoroughly.
Then, I sprinkle cornstarch over the eggplant and toss it until every piece is evenly coated.
I heat some oil in a nonstick skillet and fry the eggplant pieces on medium-high heat until all sides are golden and tender. I remove them from the pan and set them aside.
In the same pan, I sauté ginger and garlic until fragrant.
I mix the sauce ingredients in a small bowl, pour the mixture into the skillet, and immediately add back the cooked eggplant. I stir quickly until the sauce thickens and coats the eggplant evenly.
I serve it hot with steamed rice or noodles.
Servings and Timing
This recipe serves 2 people as a main dish or 4 as a side. It takes about 25 minutes to prepare and 15 minutes to cook, for a total time of 40 minutes.
Variations
I sometimes add other vegetables like red bell peppers, mushrooms, or green onions for extra texture and color. For a heartier version, I include tofu or shrimp. To make it gluten-free, I replace soy sauce with tamari or coconut aminos. A spoonful of oyster sauce can also deepen the flavor if I’m not keeping it vegan.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat to maintain the eggplant’s texture. If I’m in a hurry, the microwave works fine—just reheat it in short intervals and stir between each one. I don’t recommend freezing, as the eggplant tends to lose its structure once thawed.
FAQs
How do I keep eggplant from becoming soggy?
I always make sure to dry the eggplant thoroughly and avoid overcrowding the pan. This helps the pieces fry evenly and stay crisp.
Can I use regular eggplant instead of Chinese eggplant?
Yes, I can. Any type of eggplant works as long as I follow the same soaking and cornstarch-coating steps to ensure a crispy texture.
What does dark soy sauce do in this recipe?
Dark soy sauce adds a deeper color and a hint of caramel flavor, making the dish more flavorful and visually appealing.
Can I make this dish oil-free?
Not completely, but I can minimize the oil. Using a nonstick skillet and lightly coating the eggplant helps reduce the amount needed while still keeping it tender and flavorful.
What can I serve with Chinese Eggplant with Garlic Sauce?
I usually serve it with jasmine rice, brown rice, or noodles. It also pairs beautifully with simple sides like steamed bok choy or stir-fried tofu.
Conclusion
This Chinese Eggplant with Garlic Sauce is one of those dishes I keep coming back to—it’s easy, flavorful, and deeply satisfying. The perfect balance of garlic, soy, and sweetness makes every bite comforting and addictive. Whether I make it for a quick dinner or to impress guests, it always turns out beautifully and reminds me why I love cooking authentic Chinese food at home.
Chinese Eggplant with Garlic Sauce (红烧茄子) is a bold, savory stir-fry dish where tender, crispy eggplant is coated in a garlicky soy-based sauce. This vegan favorite is packed with flavor and perfect served over rice or noodles.
Ingredients
2–3 Chinese eggplants, chopped into bite-sized pieces
Salt (for soaking)
3 tbsp cornstarch
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/3 cup water
1 tsp sugar
2–3 tbsp peanut oil or vegetable oil
1 tsp fresh ginger, minced
2–3 cloves garlic, chopped
Instructions
Soak chopped eggplant in salted water for 15 minutes. Drain and pat dry thoroughly.
Toss eggplant pieces in cornstarch until evenly coated.
Heat oil in a nonstick skillet over medium-high heat. Fry eggplant until golden and tender. Set aside.
In the same pan, sauté ginger and garlic until fragrant.
In a small bowl, mix light soy sauce, dark soy sauce, water, and sugar. Add to skillet and stir.
Return eggplant to the skillet and stir-fry until sauce thickens and evenly coats the pieces.
Serve hot over steamed rice or noodles.
Notes
Dry eggplant well after soaking to help it crisp up in the pan.
Use tamari or coconut aminos for a gluten-free version.
Add red bell peppers, mushrooms, or tofu for extra texture and variety.
Dark soy sauce enhances color and flavor but can be skipped if unavailable.
Best enjoyed fresh—avoid freezing as eggplant can become mushy.
