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Plate of spicy garlic eggplant garnished with Thai chili, green onions, and sesame seeds beside a bowl of white rice.
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5 from 1 vote

Chinese Eggplant with Garlic Sauce

You need to make this 20 minute Chinese eggplant with garlic! The soft eggplant (not mushy) soaks up the umami sauce balanced by a hint of sweetness from the oyster sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 2 people
Calories: 315kcal
Author: Dana Rao

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

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! 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.

Nutrition

Calories: 315kcal | Carbohydrates: 35g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 1271mg | Potassium: 1110mg | Fiber: 14g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg