Description
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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 main dish portion
- Calories: 240
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
