Chinese Garlic Flavor Eggplant
Savor the bold and aromatic flavors of Chinese Garlic Flavor Eggplant, a quick and easy dish that transforms tender eggplant into a rich, saucy delight. This recipe combines perfectly stir-fried eggplant with a savory sauce made from soy sauce, oyster sauce, rice vinegar, and a hint of sugar for balance. Infused with the fragrant trio of garlic, ginger, and optional red chili flakes, this dish delivers an irresistible umami punch in every bite. Perfect for weeknight dinners, it requires just 15 minutes of prep and 10 minutes of cook time. Garnished with a drizzle of sesame oil and fresh scallions, this versatile dish shines as either a side or a main when served with steamed rice. Bursting with authentic Chinese flavors, this eggplant recipe is a must-try addition to your culinary repertoire.
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Recipe Information
Ingredients
- 500 g Eggplant
- 1 tsp Salt
- 3 tbsp Vegetable oil
- 4 Garlic cloves (minced)
- 1 tsp Ginger (minced)
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 1 tsp Cornstarch
- 3 tbsp Water
- 2 Scallions (thinly sliced)
- 1 tsp Sesame oil
- 0.5 tsp Red chili flakes (optional)
Instructions
Wash and chop the eggplant into bite-sized pieces, approximately 2-3 inches long.
Sprinkle the eggplant with 1 teaspoon of salt and let it sit for 10 minutes. This helps reduce bitterness and moisture.
Pat the eggplant dry with a paper towel to remove excess moisture and salt.
In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water. Stir until the cornstarch dissolves. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 4-5 minutes until it becomes tender and lightly browned. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic, ginger, and red chili flakes (if using). Stir-fry for 30 seconds until fragrant.
Return the cooked eggplant to the skillet. Pour the prepared sauce over the eggplant and stir well to coat.
Cook for an additional 2-3 minutes until the sauce thickens and clings to the eggplant.
Drizzle with sesame oil and garnish with sliced scallions before serving.
Serve hot as a side dish or over steamed rice for a satisfying meal.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4594 mg | 200% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
