Description
Chinese Eggplant with Garlic Sauce is a savory stir-fry featuring tender eggplant pieces pan-fried until lightly crisp and coated in a glossy garlic soy sauce for a flavorful vegan dish.
Ingredients
- 10 ounces Chinese eggplant (about 2 small eggplants), cut into bite-size pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 2 1/2 tablespoons peanut oil or vegetable oil
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, finely chopped
Instructions
- Place the chopped eggplant pieces in a bowl and cover with water. Add 1 teaspoon salt and mix well. Place a plate on top to keep them submerged and soak for 15 minutes.
- Drain the eggplant and pat it completely dry with paper towels.
- In a small bowl, mix the light soy sauce, water, dark soy sauce, sugar, and cornstarch until the cornstarch dissolves. Set aside.
- Place the dried eggplant in a bowl and sprinkle with 1 tablespoon cornstarch. Toss until evenly coated.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Add the eggplant pieces in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden and lightly charred with tender interiors.
- Transfer the cooked eggplant to a plate.
- Add the remaining 1/2 tablespoon oil to the skillet and sauté the minced ginger and chopped garlic for about 30 seconds until fragrant.
- Return the eggplant to the skillet. Stir the sauce mixture again and pour it into the pan.
- Stir quickly so the sauce coats the eggplant evenly as it thickens into a glossy glaze.
- Remove from heat and serve hot with rice or noodles.
Notes
- Soaking the eggplant helps remove bitterness and prevents excess oil absorption.
- Cook eggplant in a single layer for the best browning.
- Add chili flakes or fresh chilies for a spicy variation.
- Pan-fried tofu can be added for extra protein.
- Serve immediately to maintain the best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
