Chinese Eggplant in Garlic Sauce
Bathed in a delicious sauce infused with lots of garlic, this Chinese eggplant in garlic sauce just might have the power to convert eggplant skeptics!
Ingredient-Stretching Tip: Want to use up that fresh ginger? Make these ginger-scallion noodles with shrimp.
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Whenever I craved Chinese takeout during my many years 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 tender 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 think eggplant just needs a little TLC to get the most from this strange-looking and oddly named vegetable.
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 happily 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 that was available at the market that day!
Why You’ll Love This Chinese Eggplant in Garlic Sauce
- It’s takeout made at home: If you find it satisfying like I do to recreate takeout recipes at home, you’ll love this Chinese eggplant.
- This eggplant tastes equally good leftover: The eggplant absorbs more flavor as it sits, making it equally delicious the next day.
- It’s budget-friendly: If you cook Asian-inspired dishes from time to time, you’ll likely already have many of the ingredients of this recipe on hand, and they’re relatively inexpensive.
Key Ingredients
- Corn Starch: This is an essential ingredient that helps thicken the garlic sauce.
- Chinese Eggplant: This eggplant’s skin and flesh are more tender than the standard American eggplant. You can also use Japanese or graffiti eggplant.
See the recipe card below for more information on ingredients and quantities.
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 the bitterness 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.
Recipe FAQs
You can, but it won’t be as good. The skin isn’t as tender and the inside is more bitter. I highly recommend using Chinese, Japanese, or graffiti eggplant if you can find them.
Always store eggplant in the refrigerator.
Absolutely. It’s not only edible but its lovely purple shade adds a pop of color to this recipe.
Storage
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Store any remaining garlic sauce in a separate container instead of with the eggplant as the eggplant might absorb too much sauce as it sits and become dry. If you made this recipe with white rice and have some leftover, you can store it in a separate container.
Freezer
I don’t recommend freezing eggplant (cooked or raw).
Reheat
Reheat the eggplant in the oven, covered, at 350F until warmed through. If reheating rice, follow the same step. You can also reheat everything in the microwave, including the garlic sauce (covered so it doesn’t splash). You can also heat it in a small saucepan on the stovetop.
More Vegetarian Recipes
- Roasted Parmesan carrots
- Italian peppers with olives and breadcrumbs
- Potato-tomato casserole with Gruyère
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Chinese Eggplant in Garlic Sauce
Ingredients
For the Garlic Sauce
- ½ cup low-sodium vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons dark brown sugar
- ½ teaspoon sesame oil
- ¼ teaspoon red pepper flakes or more to taste
- 1 tablespoon corn starch
- ½ tablespoon vegetable oil (Note 1)
- 3 teaspoons fresh garlic peeled and grated
- 2 teaspoons fresh ginger peeled and grated
For the Eggplant
- 2 tablespoons vegetable oil (Note 2)
- 2 to 3 Chinese eggplants skin-on, cut into approximately 1" x 2" pieces (Note 3)
- ½ teaspoon kosher salt
- 2 to 3 scallions green parts only, sliced thinly
Instructions
- Add the ingredients for the garlic sauce—EXCEPT for the vegetable oil, garlic, and ginger—to a bowl and whisk them together. Set aside.½ cup low-sodium vegetable broth, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons dark brown sugar, ½ teaspoon sesame oil, ¼ teaspoon red pepper flakes, 1 tablespoon corn starch
- To cook the garlic sauce, heat the vegetable oil in a small pan. Add the freshly grated garlic and the freshly grated ginger and cook for 1 to 2 minutes. Cooking it for longer will mellow the garlic more; just stir it constantly so it doesn't burn. Pour in the sauce mixture you set aside earlier, stir, and bring to a boil. Reduce to a simmer and let the sauce cook for 3 to 5 minutes until it thickens. Remove from heat.½ tablespoon vegetable oil, 3 teaspoons grated fresh garlic, 2 teaspoons grated fresh ginger
- To cook the eggplant, heat the vegetable oil in a large pan over medium heat. Add the eggplant along with the kosher salt; toss and spread the eggplant into a single layer so it cooks evenly. After 2 minutes, stir in 2 tablespoons of the garlic sauce. Cook the eggplant, stirring frequently, until soft and golden, about 15 minutes. Finish it with as much or as little garlic sauce as you like. Taste and adjust for salt; top with the green scallions. Serve over cooked white rice if you wish. Enjoy!2 tablespoons vegetable oil, 2 to 3 Chinese eggplant, ½ teaspoon kosher salt, 2 to 3 sliced green scallions
