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Nicole Grace

Chinese Eggplant with Garlic Sauce: A Must-Try Recipe!

A delicious and easy-to-make Chinese dish featuring tender eggplant in a flavorful garlic sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Dish
Cuisine: Chinese
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium Chinese eggplants about 1 pound, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/4 teaspoon red pepper flakes optional
  • 2 green onions sliced for garnish
  • Cooked rice for serving

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and stir-fry for about 5-7 minutes, or until they are tender and slightly browned. Remove the eggplant from the skillet and set aside.
  2. In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  3. In a small bowl, mix together the soy sauce, rice vinegar, sugar, and red pepper flakes (if using). Pour this mixture into the skillet and bring to a simmer.
  4. Add the cooked eggplant back into the skillet. Stir to coat the eggplant in the sauce.
  5. Gradually add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
  6. Remove from heat and garnish with sliced green onions. Serve hot over cooked rice.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 800mgFiber: 3gSugar: 6g

Notes

  • For a spicier dish, increase the amount of red pepper flakes or add sliced fresh chili peppers.
  • You can substitute the Chinese eggplant with regular eggplant or zucchini if preferred.

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