Sautéed Chinese Eggplant in Garlic Sauce Recipe | Easy Asian Side Dish
Tender Chinese eggplant sautéed to perfection and coated in a rich garlic sauce—this recipe is savory, flavorful, and easy to make. A classic Asian-inspired side dish that pairs beautifully with rice, noodles, or your favorite protein.
Equipment
- Wok or large skillet
- Sharp knife
- Cutting board
- Wooden spatula
- Small bowl (for sauce mixture)
Ingredients
- 2–3 Chinese eggplants (long, slender variety)
- 3 tbsp vegetable oil
- 4 garlic cloves, minced
- 1 tsp ginger, grated
- 2 scallions, chopped (reserve green tops for garnish)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ cup water
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
- 1 tsp sesame oil (optional)
Instructions
- Prep Eggplant: Slice into strips, salt lightly, let sit 15 minutes, then pat dry.
- Sauté Aromatics: Heat wok, add oil, sauté garlic, ginger, and scallion whites until fragrant.
- Cook Eggplant: Add eggplant, stir-fry over high heat until tender.
- Add Sauce: Mix soy, vinegar, sugar, and water. Pour into wok. Stir in cornstarch slurry to thicken.
- Finish: Toss eggplant until coated. Drizzle sesame oil, garnish with scallion greens. Serve hot.
Notes
- Salt eggplant first: reduces bitterness and prevents sogginess.
- Cook quickly over high heat: keeps eggplant silky, not mushy.
- Cornstarch slurry: ensures sauce clings beautifully.
- Variations: add chili paste for Sichuan-style heat or ground pork for extra protein.