Name: Eggplant with Garlic Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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))

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.

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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.

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❤️ 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:

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.

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

🍽 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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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!

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