Eggplant with Garlic Sauce
Elevate your dinner table with this irresistible Eggplant with Garlic Sauce, a savory and aromatic dish inspired by classic Chinese cuisine. Tender strips of eggplant are lightly coated in cornstarch for a crisp golden exterior, then stir-fried to perfection and bathed in a luscious garlic-ginger soy sauce. A touch of oyster sauce and rice vinegar adds depth and balance, while scallions provide a fresh, vibrant garnish. This quick and easy recipe, ready in just 35 minutes, is perfect for weeknight dinners or as a flavorful vegetarian option to complement your favorite stir-fry dishes. Serve it over a bed of steamed rice for a satisfying meal bursting with bold flavors and silky textures.
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Recipe Information
Ingredients
- 2 medium (about 1.5 pounds) Eggplant
- 1 teaspoon Salt
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 4 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sugar
- 1 cup Water
- 1 tablespoon Cornstarch (for sauce)
- 2 stalks (sliced for garnish) Scallions
Instructions
Slice the eggplants into long strips, about ½ inch wide. Place them in a colander, sprinkle with 1 teaspoon of salt, toss to coat, and let them sit for 15 minutes to draw out moisture.
After 15 minutes, rinse the salted eggplant under cold water to remove excess salt. Pat the eggplant strips dry with a clean kitchen towel or paper towels.
Toss the eggplant strips with 3 tablespoons of cornstarch until evenly coated. This will help them brown and become slightly crisp when fried.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant in batches, ensuring they don’t overlap, for 2–3 minutes per side until golden and tender. Remove the cooked eggplant and place it on a plate lined with paper towels to absorb excess oil.
In the same skillet or wok, add 1 tablespoon of vegetable oil. Reduce the heat to medium and sauté the minced garlic and ginger for 30 seconds until fragrant.
In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sugar, water, and 1 tablespoon of cornstarch to create the sauce.
Pour the sauce mixture into the skillet and stir well. Cook for 1–2 minutes until the sauce thickens.
Add the cooked eggplant back into the skillet and toss gently to coat the eggplant evenly in the garlic sauce.
Remove the skillet from heat and transfer the eggplant to a serving dish. Garnish with sliced scallions.
Serve hot with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 34.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 56.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3674 mg | 78% | |
*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.
