Easy Garlic Eggplant: Quick & Delicious Chinese Style
This recipe for Chinese Eggplant with Garlic Sauce is a fast and easy weeknight wonder. It delivers meltingly tender eggplant coated in a savory, garlicky sauce, ready in about 20-25 minutes total. Perfect on its own, as a side, or served over rice.
Equipment
- large pan or wok
- Small bowl For whisking sauce
Ingredients
Hauptzutaten
- 2 Chinese eggplants About 1 pound total. Cut into 2-inch long pieces.
- 2 tablespoons vegetable oil Or any neutral oil like canola or peanut oil, for stir-frying.
- 4 cloves garlic minced
- 1 inch piece ginger minced
- 2 green onions chopped (white and light green parts in the cooking and the green tops for garnish)
- 2 tablespoons soy sauce Use your favorite! Low-sodium is great if you're watching salt intake.
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 0.25 cup water The liquid base for our sauce.
- 0.5 teaspoon sesame oil optional; A tiny drizzle at the end adds a lovely nutty aroma. Totally optional but highly recommended!
- Red pepper flakes to taste (optional); If you like a little heat, sprinkle some in!
- Cooked rice for serving; This garlic eggplant is absolutely divine spooned over fluffy white or brown rice.
Instructions
- First things first, let's make our super simple garlic sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water until everything is combined and the cornstarch is dissolved. Set this aside – it's your flavor powerhouse!
- Now, heat that vegetable oil in a large pan or wok over medium-high heat. Once the oil is shimmering, add your cut eggplant pieces. Stir-fry the eggplant for about 5-7 minutes, stirring often, until it starts to soften and turn golden in spots. The eggplant really soaks up the oil here, which is okay – it helps it get that lovely tender texture.
- Next, push the eggplant to the side of the pan or just make a little space in the center. Add the minced garlic, ginger, and the white and light green parts of the chopped green onions to the hot spot. Sauté for about 30 seconds to a minute, just until they're fragrant – be careful not to burn the garlic!
- Now, pour your whisked sauce mixture directly into the pan with the eggplant. Stir everything together gently but thoroughly, coating all the eggplant pieces. The sauce will thicken up pretty quickly thanks to the cornstarch. Let it bubble and simmer for another 1-2 minutes, just until the sauce is glossy and coats the eggplant beautifully.
- Take the pan off the heat. If you're using it, stir in the optional sesame oil now. Taste and add red pepper flakes if you want some heat.
- To serve, simply spoon this glorious garlic eggplant over hot, cooked rice. Garnish with the reserved green onion tops for a pop of color and freshness. Enjoy immediately!
Notes
Prep Ahead: Have all your chopping done (eggplant, garlic, ginger, green onion) and the sauce mixed before you start cooking. Stir-fries move fast! Don't Crowd the Pan: Cook the eggplant in a single layer if possible. If your pan isn't big enough, cook it in batches to ensure it sautés rather than steams. This helps it brown slightly and prevents it from getting mushy. Adjust Sweetness/Tang: Taste the sauce before adding it to the pan and adjust the sugar and vinegar to your preference. Eggplant Texture: Chinese eggplants cook down quite a bit. Don't be alarmed if they look like a lot when you start; they'll soften and shrink as they cook.
Substitutions & Additions:
Different Eggplant: While Chinese or Japanese eggplants are ideal, you can use small Italian eggplants or even regular globe eggplant (you might want to salt and drain globe eggplant first).
Add Heat: Amp up red pepper flakes or add sriracha/chili garlic sauce.
Add Veggies: Toss in bell peppers, broccoli, snap peas, or mushrooms with the eggplant.
Add Protein: Cook cubed firm tofu, chicken, pork, or shrimp separately and add when adding the sauce.
Make it Gluten-Free: Use tamari or gluten-free soy sauce. FAQs:
Do I need to salt Chinese eggplant? No, they are usually not bitter.
Can I use less oil? Eggplant benefits from oil for texture, but you can blot excess after cooking.
Is this recipe vegetarian/vegan? Yes, as written it is plant-based.
What else can I serve it with? Other stir-fries, noodles, or as a side with grilled/roasted meats or fish. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Sometimes the eggplant soaks up the sauce even more overnight, making it extra delicious!
Different Eggplant: While Chinese or Japanese eggplants are ideal, you can use small Italian eggplants or even regular globe eggplant (you might want to salt and drain globe eggplant first).
Add Heat: Amp up red pepper flakes or add sriracha/chili garlic sauce.
Add Veggies: Toss in bell peppers, broccoli, snap peas, or mushrooms with the eggplant.
Add Protein: Cook cubed firm tofu, chicken, pork, or shrimp separately and add when adding the sauce.
Make it Gluten-Free: Use tamari or gluten-free soy sauce. FAQs:
Do I need to salt Chinese eggplant? No, they are usually not bitter.
Can I use less oil? Eggplant benefits from oil for texture, but you can blot excess after cooking.
Is this recipe vegetarian/vegan? Yes, as written it is plant-based.
What else can I serve it with? Other stir-fries, noodles, or as a side with grilled/roasted meats or fish. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Sometimes the eggplant soaks up the sauce even more overnight, making it extra delicious!