Chinese Eggplant with Garlic Sauce – Bold, Saucy & Irresistibly Tender
This Chinese Eggplant with Garlic Sauce is a flavor-packed dish featuring silky eggplant stir-fried to perfection and coated in a rich, garlicky, umami-loaded sauce. With soy sauce, rice vinegar, and a touch of sweetness, it’s the perfect balance of savory and tangy. Serve it over steamed rice or noodles for a satisfying vegetarian meal that’s quick, easy, and restaurant-worthy. Ideal for weeknight dinners, meal prep, or impressing guests with bold Asian flavors.
Equipment
- Large skillet or wok
- Mixing bowls
- Cutting board and knife
- Measuring spoons and cups
- Steamer or microwave (for reheating leftovers)
Ingredients
- 3 Chinese eggplants (or Japanese eggplants)
- 1 tsp salt (for draining)
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp oyster sauce (or mushroom sauce for vegan)
- 1 tsp chili paste or doubanjiang (optional)
- 2 tsp cornstarch
- ¼ cup water
- Garnish: chopped scallions, sesame seeds
Instructions
- Prep Eggplant: Trim ends and cut into batons or half-moons. Sprinkle with salt and let sit for 20 minutes. Rinse and pat dry.
- Make Sauce: In a bowl, mix soy sauce, vinegar, sugar, oyster sauce, cornstarch, water, garlic, and chili paste (if using).
- Cook Eggplant: Heat oil in a wok or skillet. Stir-fry eggplant in batches until golden and tender. Remove and drain excess oil.
- Combine: Return eggplant to pan. Pour in sauce. Stir gently and simmer 2–3 minutes until sauce thickens.
- Serve: Plate over rice or noodles. Garnish with scallions and sesame seeds.
Notes
- For vibrant purple color, soak eggplant in water with a splash of vinegar before cooking.
- Salt-and-drain method helps reduce bitterness and oil absorption.
- Use a nonstick or cast iron pan if you don’t have a wok.
- Add tofu, chicken, or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.