Chinese Eggplant in Garlic Sauce

Bathed in a pungent sauce infused with soy sauce, rice vinegar, and lots of garlic, this Chinese eggplant in garlic sauce just might have the power to convert eggplant skeptics!

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Whenever I craved Chinese takeout during the many years I lived in New York, I frequently ordered Chinese eggplant in garlic sauce. Every restaurant carried it on its menu, but it’s much harder to find this delectably soft dish down south, where I now live. My solution? I make it myself, and I save on delivery fees in the process.

Many people dislike eggplant, with bland flavor, bitterness, and a spongy texture the most common complaints I hear. But I was never one of those critics, and, like many vegetables, I think eggplant just needs a little TLC to get the most from this strange-looking and oddly named veggie. And this Chinese eggplant with garlic sauce recipe is one way to do it. I look at an eggplant’s spongy texture more as a pro than a con because it absorbs whatever you add to it — and the more you add, the more flavorful it will be.

This eggplant drinks up soy sauce, rice vinegar, vegetable broth, ginger, and lots of garlic. And this recipe calls for Chinese eggplant, which is tender and sweeter than the standard American variety. If you can’t find Chinese eggplant, Japanese or graffiti eggplant works well, too. Note: I used graffiti eggplant for the photo above, because that’s all I found at the market that day!

Ingredients You’ll Need

• Vegetable Broth
• Low-sodium Soy Sauce
• Rice Vinegar
• Dark Brown Sugar
• Sesame Oil
• Red Pepper Flakes
• Corn Starch
• Vegetable or Canola Oil
• Fresh Garlic
• Fresh Ginger
• Chinese Eggplant
• Scallions

Pro Tips

You can make the garlic sauce beforehand: Let it cool for a few minutes, transfer it to the fridge, and use it when you’re ready.

Salt the eggplant if using the standard American variety: These eggplants can sometimes be bitter, so toss the cut eggplants with 1 teaspoon of salt. Layer the eggplant on top of some paper towels, place some more paper towels on top to completely cover them, and let them sit for 30 minutes. If possible, lay a baking sheet over the topmost paper towels and weigh them down with 2 or 3 heavy cans; this pressure will help the paper towels draw out more of the bitterness. Blot or wipe off the excess salt with a paper towel. I don’t recommend rinsing the eggplant afterward as it already has a high water content. Note: You may want to start with just 1/4 teaspoon of salt instead of the 1/2 teaspoon recommended in the recipe card, which is based on using Chinese eggplant.

Serve it over white rice: The rice will absorb all that delicious garlic sauce. I recommend Jasmine rice, but any white rice will work.

Suggestions for Variations and Substitutions

• If you can’t find Chinese eggplant, use Japanese or graffiti eggplant. You can also use the common American variety, but it won’t be as tender. It could also be bitter, so follow the above Pro Tips on how to draw some of it out. You can also use baby eggplant, which tends to be sweeter and has fewer seeds.
• You can use chicken broth in place of the vegetable broth.
• Light brown sugar can replace the dark brown variety.
• If you’re not a fan of eggplant, substitute it with another vegetable like broccoli or a protein like shrimp, chicken, or pork.

Leftovers

Store the leftovers in an airtight container in the fridge for up to three days. I don’t recommend freezing eggplant. If you don’t use all the garlic sauce, store it in a separate container; otherwise, the eggplant might absorb too much of it and make the leftovers dry.

If you made this with white rice and have leftovers, also store this in a separate container so it doesn’t soak up all the garlic sauce and turn brown.

In the mood for more vegetarian? Try the following recipes:

• Roasted Parmesan Carrots
• Italian Peppers with Olives and Breadcrumbs
• Potato-tomato Casserole with Gruyère