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

Description

Maggie’s Eggplant with Tomato Stir Fry is a simple, flavorful Chinese vegetable stir fry that’s perfect for weeknight dinners. Tender, lightly charred eggplant is cooked with juicy tomatoes in a savory, aromatic sauce. This easy eggplant stir fry is vegetarian-adaptable, gluten-free-adaptable, and ready in just 30 minutes. Serve over steamed rice or noodles for a comforting, satisfying meal.

Ingredients

For the Eggplant:

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

½ tsp salt

For the Sauce:

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

For the 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

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Instructions

Step 1: Prep the Eggplant
Place eggplant pieces in a large bowl and cover with water. Add ½ tsp salt and stir until dissolved. Let soak for 15 minutes, then drain, rinse under cold water, and pat dry.
Step 2: Mix the Sauce
Combine all sauce ingredients in a small bowl and stir until cornstarch is fully dissolved.
Step 3: Cook the Eggplant
Heat 2 tbsp oil in a large skillet over medium-high heat. Add eggplant and stir occasionally until lightly charred and softened. Transfer to a plate and set aside.
Step 4: Cook Aromatics and Tomato
Add remaining 1 tbsp oil to the skillet. Add garlic and green onion, stir briefly to release fragrance. Add tomato and cook 2 minutes until it begins to soften. Return cooked eggplant to the pan.
Step 5: Add Sauce and Finish
Stir sauce again to ensure cornstarch is dissolved. Pour into pan and stir until sauce thickens. Serve hot as a main or side dish.

Notes

Gluten-Free: Use tamari instead of soy sauce and rice vinegar instead of Chinkiang vinegar.
Vegetarian/Vegan: Substitute vegetable broth for chicken broth.
Extra Flavor: Slightly char the eggplant for a smoky taste.
Add Heat: Mix in chili flakes or sliced fresh chili for a spicy version.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Chinese