Eggplant in Garlic Sauce
Elevate your weeknight dinner routine with this flavorful and satisfying Eggplant in Garlic Sauce recipe—a Chinese-inspired dish that’s bursting with bold, aromatic flavors. Tender, golden-brown eggplant pieces are coated in a savory, garlicky sauce infused with soy sauce, rice vinegar, and a subtle kick of red chili flakes. The dish is enhanced by the warm notes of grated ginger and topped off with vibrant green onions for a fresh finish. Quick and easy to prepare in just 30 minutes, this recipe combines effortless cooking techniques like pan-frying and light sautéing to achieve a perfectly caramelized texture with a glossy, slightly thickened sauce. Serve this dish hot alongside steamed rice or your favorite noodles for a wholesome, plant-based meal that’s both comforting and irresistibly delicious. Perfect for fans of stir-fried Asian-style dishes, this recipe is a must-try for garlic lovers and eggplant enthusiasts alike!
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Recipe Information
Ingredients
- 2 medium (about 1 pound) eggplants
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves, minced garlic
- 1 teaspoon (grated) ginger
- 1 teaspoon red chili flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.25 cup water
- 2 stalks, chopped green onions
Instructions
Cut the eggplants into bite-sized pieces (about 1-inch chunks). Sprinkle with 1 teaspoon of salt and let them sit in a colander for 10 minutes to release excess moisture.
Rinse the eggplant pieces under cold water and pat them dry with a clean towel.
Toss the dried eggplant pieces with 2 tablespoons of cornstarch to lightly coat them.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the eggplant and cook until tender and lightly browned, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the same skillet. Lower the heat slightly and sauté the minced garlic, grated ginger, and red chili flakes for about 30 seconds until fragrant.
In a small bowl, mix the soy sauce, rice vinegar, sugar, and water. Pour this mixture into the skillet along with the cooked eggplant. Stir to coat the eggplant pieces evenly in the sauce.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with chopped green onions. Serve hot with steamed rice or as a side dish.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 32.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2402 mg | 51% | |
*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.
