Eggplant with garlic sauce has the perfect balance of sweet-heat and is one of my favorites to add to my plate at Chinese buffets. This side dish recipe is loaded with mouthwatering flavors, packed with fiber, and ready in under 20 minutes, making it a delicious healthier option for your to go with your main course!
This Chinese eggplant recipe is the a delicious way to use eggplant and is very similar to those found in Chinese restaurants.
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❤️ Why you'll love it
✔️ This is a healthy Chinese recipe packed with 7 grams of fiber per serving which is 28% of your daily fiber needs (based on 25 grams of fiber daily).
✔️ The garlic sauce recipe is easy to make and is a perfect accompaniment to the eggplant.
✔️ It is a great recipe for eggplant lovers and it will quickly become your favorite eggplant dish to make!
🥘 Ingredients
Olive oil
Sesame oil, has a nutty flavor that is prominent in Asian recipes and should not be eliminated.
Japanese eggplant, look for tender glossy eggplants without blemishes.
Crushed red pepper flakes or 2 whole dried chili peppers, crushed
Brown sugar
Tamari or dark soy sauce
Oyster sauce
Green onions
🔪 Instructions
To cook the eggplant:
- Heat the olive oil in a large skillet over high heat. Cook and stir the eggplant for 4 minutes, until it begins to soften.
- Stir in the water, red pepper flakes, and garlic. Cover and simmer until all the water is absorbed.
To make the Chinese garlic sauce:
- In a small bowl, mix the sesame oil, sugar, cornstarch, soy sauce, and oyster sauce for one minute or until sugar and cornstarch have dissolved.
- Stir the sauce mixture into the eggplant mixture, making sure to evenly coat the eggplant. Cook for 1 minute, or until sauce has thickened. Garnish with green onion (if using).
🥄 Equipment
Cutting board
Chefs Knife
Large skillet
Wooden spoon
Small mixing bowl
🥫Storage
Store any leftovers in an airtight container for up to 4 days. I do not recommend freezing this eggplant recipe.
📖 Variations
- Add ground chicken, ground pork, or serve with grilled shrimp to add protein.
- Add a hint of sweet flavor by incorporating a teaspoon of sugar into the sauce for sweet heat goodness!
- It is easy to adjust the heat on this spicy Chinese eggplant by adding more or less of the red pepper flakes.
- Substitute 1 teaspoon of sambal oelek for the red pepper flakes. (adjust according to heat tolerance).
- Make this dish sugar free and lower carb by substituting sugar-free brown sugar sweetener in place of the regular brown sugar.
💭 Tips
- Because of their delicate flesh, it is better to wait to slice eggplants until they're ready to cook.
- Use a kitchen towel to blot any excess water from the eggplant before cooking.
- Make this a vegan recipe by replacing the oyster sauce with coconut sugar and light soy sauce.
🙋 FAQ's
What is the difference between a regular eggplant and Japanese eggplant?
Asian eggplant is known for its long, narrow shape and deep purple color. These types of eggplants are more delicate and have a slightly sweeter taste.
Why is my eggplant bitter?
Eggplants contain a chemical called aubergine which causes bitterness and brown coloring after cutting. Putting the eggplant pieces in a saltwater brine before cooking releases this chemical allowing for a more favorable flavor, just be sure to blot the excess moister with paper towels before cooking.
Why is my eggplant chewy?
Undercooked eggplant will have a tough and chewy texture.
📚 Related Recipes
🍽 Serve with...
This eggplant dish is a great side to serve with other Chinese recipes you can make right at home. It also goes well with any of your favorite grilled proteins.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Eggplant with Garlic Sauce
Ingredients
- 1 tablespoons olive oil
- 2 Japanese eggplants , halved lengthwise and cut into 1 inch half moons
- ½ cup water
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 2 large garlic cloves , minced
- 1½ tablespoons packed brown sugar
- 1 teaspoon cornstarch
- 1 tablespoons tamari
- 1 tablespoons oyster sauce
- 1 green onion , sliced (optional)
Instructions
To cook the eggplant
- Heat the olive oil in a large skillet over high heat. Cook and stir the eggplant for 4 minutes, until it begins to soften.
- Stir in the water, red pepper flakes, and garlic. Cover and simmer until all the water is absorbed.
To make the Chinese garlic sauce
- In a small bowl, mix the sesame oil, sugar, cornstarch, soy sauce, and oyster sauce for one minute or until sugar and cornstarch have dissolved.
- Stir the sauce mixture into the eggplant mixture, making sure to evenly coat the eggplant. Cook for 1 minute, or until sauce has thickened. Garnish with green onion (if using).
Unknown
Just had this. Added some tofu to make a whole meal. Delish!!
Anne-Marie @ This Mama Cooks!
This is one of my favorite dishes when I go out for Asian food. Can't wait to try it at home.
judee@glutenfreeA-Z
I always wondered how the Chinese restaurants made this. I can't wait to try this recipe. It looks so good.
April @ The 21st Century Housewife
Congratulations on being one of the featured recipes at Let's Do Brunch this week! Your eggplant looks fantastic - I love garlic!
Hope you will come along and join in again this week - the linky is up now!
Beth Michelle
I love eggplant and its garlic season here in Israel. I will have to try this, it sounds wonderful!
Shelby
Thank you Chaya - I will link up!
Chaya
This is so appealing. A great dish.
I would be happy if you would link it up to Let's Do Brunch.
http://sweetsav.blogspot.com/2011/04/lets-do-brunch-20.html
Cookin' Canuck
I adore cooking with eggplant and, let me tell you, this recipe is calling my name. What fantastic flavors!
Stephanie Frasco
Wow! Great recipe! I love eggplant and especially the chinese style. Must try this.
teresa
i am so unfamiliar with eggplant, but i want to get to know it better. this looks wonderful, what great flavors!
5 Star Foodie
An excellent preparation of eggplant, the garlic sauce sounds so flavorful!
The Duo Dishes
Tamari's so nice to use in dishes or on its own instead of soy sauce. Richer flavor. There will eggplant on the table tomorrow after seeing this.
Pegasuslegend
I guess this is right up my alley with the garlic an eggplant sounds delicious!