Name: Maggie’s Chinese Eggplant with Garlic Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 10 oz Chinese eggplant (≈2 small), chopped into bite-size pieces; 1 tsp salt; 1 tbsp cornstarch; 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; 2 ½ tbsp peanut oil (or vegetable oil); 1 tsp ginger, minced; 3 cloves garlic, chopped

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

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Instructions

Step 1: Prepare the Eggplant
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, 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