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Chinese Eggplant with Garlic Sauce is a savory, smoky, and tender vegetable dish that you can make at home in just 40 minutes. This version features Asian long eggplant charred until golden and tossed in a rich, garlicky sauce. It’s vegan, flavorful, and pairs perfectly with rice or noodles for a satisfying meal that’s simple yet impressive.

Maggie’s Chinese Eggplant with Garlic Sauce

Why You’ll Love This Recipe

This dish balances smoky, tender eggplant with a lightly sweet and savory sauce. The garlic and ginger add a fragrant depth, while the cornstarch in the sauce ensures a glossy, slightly thick coating that clings to each piece. Minimal oil is used, but the flavors are rich and satisfying. Whether served as a side or main, it’s a restaurant-quality dish you can easily make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Eggplant:

  • 10 oz Chinese eggplant (≈2 small), chopped into bite-size pieces

  • 1 tsp salt

  • 1 tbsp cornstarch

For the Sauce:

  • 1 tbsp light soy sauce (or tamari for gluten-free)

  • 1 tbsp water

  • ½ tsp dark soy sauce (optional, for color)

  • 2 tsp sugar

  • 1 tsp cornstarch

For Stir-Fry:

  • 2 ½ tbsp peanut oil (or vegetable oil)

  • 1 tsp ginger, minced

  • 3 cloves garlic, chopped

Directions

Step 1: Prepare the Eggplant
Choose one method:

  • Soak method: Place the chopped eggplant in a bowl, cover with water, add 1 tsp salt, and weigh down with a lid for 15 minutes. Drain and pat dry.

  • Salt method: Lay eggplant slices on paper towels, sprinkle with kosher salt, and let rest 15 minutes. Rinse and pat dry thoroughly.

Step 2: Mix the Sauce
Combine all sauce ingredients in a small bowl and stir until smooth.

Step 3: Coat the Eggplant
Sprinkle eggplant with 1 tbsp cornstarch and toss to evenly coat.

Step 4: Cook the Eggplant
Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add eggplant in a single layer and cook each side until golden brown and tender, about 8–10 minutes. Transfer to a plate. Reduce heat if skillet starts to smoke.

Step 5: Cook Aromatics
Add remaining ½ tbsp oil, ginger, and garlic to the skillet. Stir until fragrant. Return the eggplant to the pan.

Step 6: Add the Sauce
Stir the sauce again to dissolve cornstarch, pour over the eggplant, and stir immediately to coat. The sauce will thicken quickly.

Step 7: Serve
Transfer to a serving plate and serve hot over steamed rice or noodles.

Servings and Timing

  • Prep Time: 25 minutes

  • Cook Time: 15 minutes

  • Total Time: 40 minutes

  • Servings: 2–4 servings

Variations

  • Make it spicy: Add sliced chili peppers or a dash of chili oil to the sauce.

  • Try different oils: Swap peanut oil with sesame oil for a nutty aroma.

  • Different vegetables: You can mix in bell peppers or zucchini for extra color and flavor.

Storage and Reheating

  • Make-Ahead: Prepare the eggplant up to a day in advance and store it in an airtight container. Reheat gently on the stove or in the microwave.

  • Leftovers: Consume within 2–3 days for best texture and flavor. Do not freeze as the eggplant may become mushy.

FAQs

  1. Can I use other types of eggplant?
    Yes! Asian long eggplant is best for texture, but globe eggplant or Japanese eggplant works if sliced thinly.

  2. How do I keep the eggplant from being soggy?
    Sprinkling with salt or soaking in water helps remove excess moisture, and cornstarch creates a crispy coating.

  3. Is this dish vegan?
    Yes, this recipe is completely vegan.

  4. Can I make it gluten-free?
    Use tamari or coconut aminos instead of soy sauce.

  5. What can I serve it with?
    Steamed rice, noodles, or even a grain like quinoa works well.

  6. Can I add protein?
    To make it a full meal, add tofu, tempeh, or seitan while cooking the sauce.

Conclusion

Maggie’s Chinese Eggplant with Garlic Sauce is an easy, flavorful, and elegant dish perfect for home cooking. With smoky, tender eggplant and a rich, garlicky sauce, it’s a vegan dish that doesn’t compromise on taste. Serve it over rice or noodles for a satisfying weeknight dinner or as an impressive side for guests.

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Maggie’s Chinese Eggplant with Garlic Sauce

Maggie’s Chinese Eggplant with Garlic Sauce

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  • Author: Chef Sophia
  • Total Time: 40 minutes
  • Yield: 2–4 servings
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Description

Maggie’s Chinese Eggplant with Garlic Sauce  is a savory, smoky, and tender vegan dish that’s perfect for weeknight dinners or an elegant meal at home. Featuring Asian long eggplant charred to golden perfection and tossed in a rich garlic-ginger sauce, this Chinese eggplant stir-fry recipe is gluten-free adaptable, easy to prepare, and packed with flavor. Serve it over steamed rice or noodles for a comforting, restaurant-quality vegan meal.

Ingredients

For the Eggplant:

10 oz Chinese eggplant (≈2 small), chopped into bite-size pieces

1 tsp salt

1 tbsp cornstarch

For the Garlic Sauce:

1 tbsp light soy sauce (or tamari for gluten-free)

1 tbsp water

½ tsp dark soy sauce (optional, for color)

2 tsp sugar

1 tsp cornstarch

For the Stir-Fry:

2 ½ tbsp peanut oil (or vegetable oil)

1 tsp ginger, minced

3 cloves garlic, chopped

Instructions

  1. Step 1: Prepare the Eggplant
  2. Soak Method: Place the chopped eggplant in a bowl, cover with water, add 1 tsp salt, and weigh down with a lid for 15 minutes. Drain and pat dry.
  3. Salt Method: Lay eggplant slices on paper towels, sprinkle with kosher salt, and let rest 15 minutes. Rinse and pat dry thoroughly.
  4. Step 2: Mix the Sauce
    Combine all sauce ingredients in a small bowl and stir until smooth.
  5. Step 3: Coat the Eggplant
    Sprinkle eggplant with 1 tbsp cornstarch and toss to evenly coat.
  6. Step 4: Cook the Eggplant
    Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add eggplant in a single layer and cook each side until golden brown and tender, about 8–10 minutes. Transfer to a plate. Reduce heat if skillet starts to smoke.
  7. Step 5: Cook Aromatics
    Add remaining ½ tbsp oil, ginger, and garlic to the skillet. Stir until fragrant. Return the eggplant to the pan.
  8. Step 6: Add the Sauce
    Stir the sauce again to dissolve cornstarch, pour over the eggplant, and stir immediately to coat. The sauce will thicken quickly.
  9. Step 7: Serve
    Transfer to a serving plate and serve hot over steamed rice, noodles, or your favorite grain.

Notes

  • Make it Spicy: Add sliced chili peppers or a dash of chili oil to the sauce.
  • Try Different Oils: Swap peanut oil with sesame oil for a nutty aroma.
  • Mix Vegetables: Add bell peppers, zucchini, or mushrooms for more color and flavor.
  • Add Protein: Incorporate tofu, tempeh, or seitan for a full meal.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese

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