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Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce
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This easy Chinese Eggplant with Garlic Sauce recipe offers a quick and flavorful plant-based meal bursting with bold savory flavors and tender textures. Combining silky Chinese eggplant with a rich, garlicky sauce that balances sweetness, acidity, and umami, it’s perfect for busy weeknights and fits vegan, gluten-free, and nutrient-packed dietary needs.

Ingredients

Scale

Vegetables

  • 2 Chinese eggplants (long and slender)
  • 2–3 green onions, chopped

Sauce

  • 3 cloves fresh garlic, minced
  • 3 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste or chili flakes (optional)
  • 1/4 cup water (plus extra for slurry)
  • 1 teaspoon cornstarch

Other

  • 3–4 tablespoons oil (for sautéing, e.g. vegetable or peanut oil)
  • 1 teaspoon sesame oil (for finishing)
  • Pinch of salt (for salting eggplant)

Instructions

  1. Prepare the Eggplant: Wash and slice the Chinese eggplant into long, bite-sized strips. Sprinkle the slices with a pinch of salt and let them sit for 10-15 minutes to remove bitterness and reduce oil absorption during cooking, then pat dry with a paper towel.
  2. Cook the Eggplant: Heat a generous amount of oil in a large pan over medium-high heat. Add the eggplant slices and sauté until tender and slightly golden, about 6-8 minutes, turning occasionally for even cooking.
  3. Make the Garlic Sauce: In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, brown sugar, chili paste (if using), and water. In a separate small bowl, mix cornstarch with a little water to create a slurry, then add it to the sauce mixture to help thicken it.
  4. Combine and Simmer: Pour the garlic sauce over the cooked eggplant in the pan. Stir well to coat all pieces. Lower the heat and simmer for 2-3 minutes until the sauce thickens and clings beautifully to the eggplant.
  5. Garnish and Serve: Remove from heat and sprinkle chopped green onions on top. Drizzle with sesame oil for enhanced aroma. Serve hot alongside steamed rice or your preferred side dishes.

Notes

  • Avoid soggy eggplant by salting and patting dry before cooking to reduce moisture.
  • Use medium-high heat to quickly sauté eggplant for better texture without overcooking.
  • Don’t skip the cornstarch slurry; it creates a silky glaze rather than a runny sauce.
  • Freshly minced garlic provides the best pungent and vibrant flavor.
  • Adjust seasoning at the end by adding extra soy sauce, sugar, or chili according to taste.

Nutrition

Keywords: Chinese eggplant, garlic sauce, vegan, gluten-free, quick dinner, sautéed vegetables, Asian cuisine

Find it online: https://homemademealz.com/chinese-eggplant-with-garlic-sauce/