Chinese Eggplant with Garlic Sauce (红烧茄子)
Ingredients
- 2 small Chinese long eggplant
chopped to bite-size pieces, 10 oz. / 300 g
- 1 teaspoon salt
- 1 tablespoon cornstarch
- Sauce
*footnote 2
- 1 tablespoon light soy sauce
or soy sauce
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
*see footnote 3
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- Stir-fry
- 2 1/2 tablespoons peanut oil
or vegetable oil
- 1 teaspoon ginger
minced
- 3 cloves garlic
chopped
Directions
- 1
- 2
(Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- 3
(Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
- 4
Combine the sauce ingredients in a small bowl, mix well.
- 5
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- 6
Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
- 7
Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
- 8
Serve hot as a side or as main over steamed rice or noodles.
Chinese Eggplant with Garlic Sauce (红烧茄子)
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About this Recipe
Craving a deeply flavorful, satisfying plant-based dish that rivals your favorite takeout? This Chinese Eggplant with Garlic Sauce (红烧茄子) delivers smoky, tender eggplant coated in a rich, savory garlic sauce, perfect for a weeknight meal.
The secret to this recipe's irresistible texture lies in grilling the eggplant until it's perfectly crispy and smoky before it even touches the rich, savory garlic sauce. This method ensures the eggplant holds its shape and soaks up all the incredible flavors without becoming mushy, setting it apart from other versions.
Prepare for a delightful experience that brings together perfectly cooked Chinese long eggplant—crispy on the outside, tender within—enveloped in an aromatic garlic sauce. You'll savor the deep umami notes from the soy sauces, balanced by a touch of sweetness from the sugar and the pungent kick of fresh ginger and garlic.
This naturally vegan dish is wonderfully satisfying, providing a hearty option whether you choose to serve it as a flavorful side or make it the star of your meal piled high over rice or noodles.
To adapt this recipe for a gluten-free diet, simply swap the light soy sauce and dark soy sauce for tamari or coconut aminos. You can also choose between peanut oil for an authentic flavor or a neutral vegetable oil based on your pantry.
This versatile Chinese Eggplant with Garlic Sauce is fantastic served hot as a satisfying main course over steamed white rice or your favorite noodles. It also makes an excellent, flavorful side dish alongside other Asian-inspired entrées.