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    Home » Side Dish Recipes

    Eggplant with Garlic Sauce

    Published: Apr 5, 2011 Last updated: Apr 12, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A healthy recipe for two, Eggplant with Garlic Sauce is similar to the dish you find at Chinese buffets. It is a stir fry that makes a quick and side dish to any meal.
    Pinnable image for Eggplant with Garlic Sauce.

    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.

    Eggplant with Garlic Sauce on a rustic black plate sprinkled with chopped green onion top.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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!

    Four whole Japanese eggplants on a wrinkled paper bag.

    🥘 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

    Garlic cloves

    Brown sugar

    Corn starch

    Tamari or dark soy sauce

    Oyster sauce

    Green onions 

    Crushed red pepper flakes on a spoon with whole dried chili peppers and whole garlic bulb in the background.

    🔪 Instructions

    To cook the eggplant:

    1. Heat the olive oil in a large skillet over high heat. Cook and stir the eggplant for 4 minutes, until it begins to soften.
    2. Stir in the water, red pepper flakes, and garlic. Cover and simmer until all the water is absorbed.

    To make the Chinese garlic sauce:

    1. 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.
    2. 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

    Garlic sauce in a white 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.

    Up close image of a Black plate with eggplant with garlic sauce on it and chopped green onion topping.

    📚 Related Recipes

    • Salted Vanilla Chip Oatmeal Cookies
    • Miso Tofu Noodle Soup
    • 4 Bean Salad with Cilantro Lime Dressing
    • Air Fryer Egg Rolls {Vegan Recipe}

    🍽 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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Eggplant with Garlic Sauce

    Shelby Law Ruttan
    A healthy recipe for two, Eggplant with Garlic Sauce is similar to the dish you find at Chinese buffets. It is a stir fry that makes a quick and side dish to any meal.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Asian
    Servings 2
    Calories 216 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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).

    Nutrition

    Calories: 216kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 259mgPotassium: 609mgFiber: 7gSugar: 20gVitamin A: 114IUVitamin C: 7mgCalcium: 48mgIron: 1mg
    Keyword Eggplant stir fry Chinese Recipe, Eggplant with Garlic Sauce
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Unknown

      December 31, 2011 at 5:20 am

      Just had this. Added some tofu to make a whole meal. Delish!!

      Reply
    2. Anne-Marie @ This Mama Cooks!

      April 27, 2011 at 4:10 pm

      This is one of my favorite dishes when I go out for Asian food. Can't wait to try it at home.

      Reply
    3. judee@glutenfreeA-Z

      April 13, 2011 at 8:19 pm

      I always wondered how the Chinese restaurants made this. I can't wait to try this recipe. It looks so good.

      Reply
    4. April @ The 21st Century Housewife

      April 13, 2011 at 4:33 pm

      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!

      Reply
    5. Beth Michelle

      April 10, 2011 at 7:25 pm

      I love eggplant and its garlic season here in Israel. I will have to try this, it sounds wonderful!

      Reply
    6. Shelby

      April 07, 2011 at 10:08 am

      Thank you Chaya - I will link up!

      Reply
    7. Chaya

      April 07, 2011 at 12:58 am

      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

      Reply
    8. Cookin' Canuck

      April 06, 2011 at 10:07 pm

      I adore cooking with eggplant and, let me tell you, this recipe is calling my name. What fantastic flavors!

      Reply
    9. Stephanie Frasco

      April 06, 2011 at 3:14 pm

      Wow! Great recipe! I love eggplant and especially the chinese style. Must try this.

      Reply
    10. teresa

      April 05, 2011 at 5:55 pm

      i am so unfamiliar with eggplant, but i want to get to know it better. this looks wonderful, what great flavors!

      Reply
    11. 5 Star Foodie

      April 05, 2011 at 3:19 am

      An excellent preparation of eggplant, the garlic sauce sounds so flavorful!

      Reply
    12. The Duo Dishes

      April 05, 2011 at 2:30 am

      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.

      Reply
    13. Pegasuslegend

      April 05, 2011 at 12:54 am

      I guess this is right up my alley with the garlic an eggplant sounds delicious!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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