Name: Eggplant with Tomato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 Chinese eggplants (1 lb / 450 g), cut into large bite-size pieces; ½ tsp salt; ¼ cup chicken broth (or vegetable broth for vegetarian); 1 ½ tbsp light soy sauce; 2 tsp Chinkiang vinegar (or rice vinegar for gluten-free); ½ tsp dark soy sauce; 1 tbsp sugar; 1 tsp cornstarch; 3 tbsp peanut oil (or vegetable oil); 2 cloves garlic, sliced; 1 green onion, sliced; 1 large tomato, cut into large bite-size pieces

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Eggplant with tomato stir fry is a delightful summer dish that works perfectly as a side or a satisfying main. The eggplant is slightly charred and cooked with tender tomatoes in a savory, aromatic brown sauce. This easy-to-make dish comes together quickly for a tasty weekday dinner. It’s vegetarian-adaptable and gluten-free-adaptable.

Eggplant with Tomato

Why You’ll Love This Eggplant with Tomato Stir Fry

This Chinese-style eggplant dish balances sweet, savory, and tangy flavors, making it a comfort food favorite. The combination of lightly charred eggplant and tender tomato in a rich sauce is:

Quick to prepare: Ready in 30 minutes.
Versatile: Perfect as a main over rice or as a side dish.
Adaptable: Can easily be made vegetarian or gluten-free.
Flavorful: Aromatic sauce brings depth to simple ingredients.

Ingredients

For the Eggplant:

2 Chinese eggplants (1 lb / 450 g), cut into large bite-size pieces
1/2 tsp salt

For the Sauce:

1/4 cup chicken broth (or vegetable broth for a vegetarian version)
1 1/2 tbsp light soy sauce
2 tsp Chinkiang vinegar
1/2 tsp dark soy sauce
1 tbsp sugar
1 tsp cornstarch

For Stir Fry:

3 tbsp peanut oil (or vegetable oil)
2 cloves garlic, sliced
1 green onion, sliced
1 large tomato, cut into large bite-size pieces

Instructions

Step 1: Prep the Eggplant
Add the sliced eggplant into a large bowl and cover with water. Stir in 1/2 tsp salt until dissolved. Let soak for 15 minutes. Drain, rinse under cold water to remove excess salt, and pat dry with paper towels.

Step 2: Mix the Sauce
Combine all sauce ingredients in a small bowl. Stir until cornstarch is fully dissolved.

Step 3: Cook the Eggplant
Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the eggplant and stir occasionally until lightly charred and softened. Transfer to a plate and set aside.

Step 4: Cook Aromatics and Tomato
Add the remaining 1 tbsp oil to the skillet, then add garlic and green onion. Stir briefly to release fragrance. Add the tomato and cook 2 minutes until it starts to break down. Return the cooked eggplant to the pan.

Step 5: Add Sauce and Finish
Stir the sauce again to ensure the cornstarch is dissolved, then pour into the pan. Stir until the sauce thickens. Serve hot as a main or side dish.

Tips & Variations

Gluten-Free: Replace light and dark soy sauce with tamari and Chinkiang vinegar with rice vinegar.
Vegetarian/Vegan: Substitute vegetable broth for chicken broth.
Extra Flavor: Let the eggplant char slightly for a smoky taste.

Serving Size & Nutrition

Servings: 2–4
Calories per Serving: 170 kcal
Carbohydrates: 18 g
Protein: 2.8 g
Fat: 10.6 g
Saturated Fat: 1.8 g
Sodium: 394 mg
Potassium: 474 mg
Fiber: 5.9 g
Sugar: 8.7 g
Calcium: 37 mg
Iron: 1 mg

FAQs

Can I make this dish ahead of time?
Yes, cook the eggplant and tomato separately, then combine with the sauce just before serving.

Can I use regular eggplants instead of Chinese eggplants?
Yes, but they may take slightly longer to cook and have a firmer texture.

Is this dish spicy?
No, it’s mild and savory. Add chili flakes or fresh chili if you like heat.

Can I serve this with noodles or rice?
Absolutely! It pairs perfectly with steamed rice or noodles.

Conclusion

Eggplant with tomato is an easy, flavorful Chinese stir fry that can serve as a main or side dish. With simple ingredients and minimal effort, you can create a vegetarian-friendly, gluten-free-adaptable dish that brings sweet, savory, and tangy flavors to your table. Perfect for weeknight dinners or summer meals.