Chinese Eggplant in Garlic Sauce
This Chinese eggplant in garlic sauce is a simplified version of your favorite takeout you can make on a weeknight. There are no special ingredients and no deep-frying—just tender eggplant in a rich, garlicky sauce that comes together in just one pan.
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 toasted sesame oil
- ¼ teaspoon red pepper flakes or more to taste
- 1 tablespoon corn starch
- ½ tablespoon vegetable oil
- 3 teaspoons fresh garlic peeled and grated
- 2 teaspoons fresh ginger peeled and grated
For the Eggplant
- 2 tablespoons vegetable oil
- 2-3 Chinese eggplants skin-on, cut into approximately 2" pieces (Note 1)
- ½ teaspoon kosher salt
- 2-3 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.
- To cook the garlic sauce, heat the vegetable oil in a large pan over medium-low heat. Add the garlic and ginger, and cook for 1-2 minutes, stirring constantly so the garlic mellows a bit.
- 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 3-5 minutes until it thickens. Transfer to a bowl.
- In the same pan, heat the vegetable oil for the eggplant over medium heat. Add the eggplant along with the salt, stirring, then spreading the eggplant into a single layer. Cook for 2 minutes, stirring occasionally, then mix 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!
Notes
Note 1: If using Japanese or graffiti eggplant, use 2-3 of each. If using American eggplant, use 1 small one.
General Notes:
- Cooking the garlic for the garlic sauce for a little longer will help it mellow a bit; just make sure you stir it constantly so it doesn't stick and burn along with the ginger.
- When you transfer the sauce from the pan to a bowl, it's OK if a small amount remains behind.
- Ensure the pan you're using is large enough so the eggplant browns rather than steams.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 732mg | Potassium: 602mg | Fiber: 7g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Let me know how it was!