If you’re craving a comforting Chinese healthy meal in 20 minutes, try this Chinese Eggplant with Garlic Sauce. The eggplant is soft (not mushy) and is cooked in a savory, sweet, and garlic sauce. Eat with hot rice and you’re transported to an authentic Chinese restaurant.
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Why You’ll Love This Recipe
If you love traditional Chinese flavors, this eggplant dish is for you. It’s often sold in Chinese restaurants to go as a side dish. The garlic plus the soy garlic sauce is packed with flavor and commonly found in your pantry already. Eat this with hot rice and a delicious protein dish like this Kung Pao Chicken and you have a traditional Chinese meal!
Ingredients
Here’s a look at what you need to make this Chinese Eggplant with Garlic Sauce. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Chinese eggplants – are long and skinny eggplants that taste sweeter than your regular eggplants (egg-shaped that are short and plump) you see at your local Western grocery store. They are always available at Chinese grocery stores like 99 Ranch or Hmart. If you have extra, you can also try my other Chinese eggplant recipes, Chinese Eggplant With Garlic, Chinese Stuffed Eggplant, and Tofu With Black Bean Sauce.
- chili oil – a flavorful chili oil is full of garlic, umami, and hint of spicy. Our Homemade Chili Oil called Jia You has all the flavors made with avocado oil.
- garlic – minced fresh garlic is what gives the eggplant it’s fragrant flavor. We fry it until it’s golden brown for the best flavor.
- corn starch – this helps make the sauce thicken up (when mixed with water) and the eggplant will also be silky and shiny.
- sugar – this helps balance the salty flavor and enhances the sweetness of the eggplant.
- soy sauce – the base of the sauce. I recommend using low sodium so your eggplant is not too salty.
- oyster sauce – This gives that sweet umami flavor that balances the soy sauce. I recommend Lee Kum Kee brand for the best taste. You can find this at any asian grocery store. Vegan oyster sauce can also be substituted.
Substitutions and Variations
- If you can’t find Chinese eggplant near you, you can use the other type of eggplant. To get rid of the bitter flavor, you can slice the eggplant and sprinkle generously with salt. Let sit for 20–30 minutes in a colander. Rinse and dry off.
- Add more protein by adding minced pork or minced chicken. Make sure you fry it with some salt, ginger and garlic for extra flavor.
- Make it more spicy! Add more thai chilis when you’re frying the garlic. Feel to add more chili oil too.
How to Make Chinese Garlic Eggplant
Step 1: Mince garlic.
Step 2: Peel the skin off of the Chinese eggplants leaving spaces in between. This helps maintain the shape of the eggplant and ensures that this dish is not too mushy.
Step 3: Slice eggplant in 2 inch pieces.
Step 4: Heat pan with oil on medium heat. When the pan is hot, add your eggplant and grill on sides until golden brown (takes 3-4 minutes).
Step 5: Make sauce by mixing cornstarch, water, sugar, soy sauce and oyster sauce. Set aside.
Step 6: Add some more oil in the pan. Then, add your minced garlic and chili oil. Mix everything together for 1 minute.
Step 7: Then, add your sauce you made earlier (step 3) into the pan. Cook for 3 or more minutes, the eggplant should soften. If you like it softer, cook it longer.
Step 8: Garnish with sliced green onions, thai chilis (optional), and sesame seeds. Serve with white rice!
Expert Tips
- Use chinese eggplant for this dish because it tastes extra sweet. I’ve noticed that western eggplants can taste bitter and don’t taste as delicious!
- Peeling some of it’s skin will ensure it retains it’s structural integrity and not be mushy.
- Make sure to use a high quality chili oil to ensure maximum flavor! Eggplant is not like a sponge so it will soak up the umami garlic oil.
- Don’t cook the eggplant on super high heat. This may burn the garlic and chili oil causing the sauce to taste burnt. High heat will also cause the sauce to quickly evaporate and the dish will be too dry.
Recipe FAQs
This garlic eggplant is super savory and has a nice garlic sauce. The perfect pairing would be white rice or even a golden fried rice to soak the sauce. Add a protein dish like Sweet and Sour Ribs or Chinese Shredded Chicken with Spicy Sauce and you have the most perfect meal.
You can find the skinny eggplant at the Chinese grocery stores like 99 Ranch or Hmart.
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Chinese Eggplant with Garlic Sauce
Ingredients
- 1 tablespoon neutral oil
- 2 Chinese eggplants sliced
- 1 teaspoon chili oil
- 1 tablespoon garlic minced
- 1 teaspoon cornstarch
- ¾ cup water
- ½ teaspoon sugar
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce can use vegetarian oyster sauce too
- green onions sliced
- 1 Thai chili, sliced optional
- sesame seeds sliced
Instructions
- Mince garlic.
- Peel the skin off of the Chinese eggplants leaving spaces in between. This helps maintain the shape of the eggplant and ensures that this dish is not too mushy.
- Slice eggplant in 2 inch pieces.
- Make sauce by mixing cornstarch, water, sugar, soy sauce and oyster sauce. Set aside.
- Heat pan with oil on medium heat. When the pan is hot, add your eggplant and grill on sides until golden brown (takes 3-4 minutes).
- Add some more oil in the pan. Then, add your minced garlic and chili oil. Mix everything together for 1 minute.
- Then, add your sauce you made earlier (step 3) into the pan. Cook for 3 or more minutes, the eggplant should soften. If you like it softer, cook it longer.
- Garnish with sliced green onions, thai chilis (optional), and sesame seeds. Serve with white rice!
Notes
- Use chinese eggplant for this dish because it tastes extra sweet. I’ve noticed that western eggplants can taste bitter and don’t taste as delicious!
- Peeling some of it’s skin will ensure it retains it’s structural integrity and not be mushy.
- Make sure to use a high quality chili oil to ensure maximum flavor! The spicy and umami flavor fries the garlic and the eggplant soaks up the delicious oil.
- Don’t cook the eggplant on super high heat. This may burn the garlic and chili oil causing the sauce to taste burnt. High heat will also cause the sauce to quickly evaporate and the dish will be too dry.
Sam Lee says
This is a total must-try for anyone craving a nice Chinese meal! The eggplant is perfectly tender without being mushy, and that rich, garlicky sauce made from simple pantry ingredients is so flavorful. I just love serving it over hot rice and I couldn’t help going back for more!