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 Eggplant with Garlic Sauce
High fiber: this delicious side dish is packed with 7 grams of fiber per serving!
Easy to make: the garlic sauce recipe is easy to make and is a perfect accompaniment to the eggplant.
Healthy and Satisfying: it’s a lighter option that’s still filling and full of nutrients.
🥘 Ingredients
- Olive oil
- Sesame oil
- 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
- Soy sauce
- Oyster sauce
- Green onions
See recipe card below for ingredient amounts.
Hint: when shopping for eggplants, look for those that have a glossy exterior without any blemishes.
How to Make Eggplant with Garlic Sauce
- 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.
- 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 (affiliate link) 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.
Top 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
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.
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.
When you make this Eggplant with Garlic Sauce 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
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Ingredients
- 1 tablespoons olive oil
- 4 cups 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).
Claudia luce says
I Can’t wait to make this dish, I am always looking for recipes for eggplant which I absolutely love (one of my favorite foods) but unfortunately not so for my husband. If it is a good eggplant recipe with lots of flavor and not just eggplant flavor he tolerates it for me. I wish our grocery store (Safeway) carried really good Chinese eggplant, but it is not often in good condition. Can you substitute the regular larger eggplant? And if so would it be done any differently in the cooking process?
FYI-the ads on your page are really out of control, popping up all over & on top of each other. I gave up just trying to read the recipe while cooking and actually wrote it down on paper so I would not miss anything or make a mistake. The ads were affecting the ability to read & follow the recipe. Don’t know if others have this problem too. Thank you for sharing your recipe though.
Shelby Law Ruttan says
Hi Claudia, Thank you for your comment. As for your question about the size of eggplant, I would tend to stick with the smallest possible for this recipe, but its likely the larger can work as well if you can't find smaller. As for the ads, you can always click to print the recipe and it will show up there without ads. I'm assuming you are maybe viewing on a phone. The ads are a normal part of any website where you are getting recipes for free, its a part of blogging and while I do have limits on ads, I cannot remove them as they are how I am paid for all the work I do on this website and the only way I make a living at this age in my life. I use my own website all the time on my phone and on my computer and have no trouble. So my only suggestion for you that I can come up with is to hit the print button, you will not have ads on a printed recipe. I hope you are able to make the recipe and enjoy it. Thanks again for your input.
KAY says
This is pretty good. Note: I 3x the recipe and that doesn't really work because too much water and hot pepper. I didn't use all the water or seasoning and it still took to long to cook out the water, making it too mushy. But I put it over jasmine rice so I'm sure it will be great. My other problem was oyster sauce was no where to be found! Crazy. I had BBQ sauce I wanted to get out of the frig and it worked good!😆 I'll have to stock up on oyster sauce when I find it. Grew my own eggplant so I'll probably make it again soon.
Marta says
I had a Chinese eggplant (getting sad in my fridge)that i was going to turn into vegan unagi don but saw this much simpler recipe and decided to gave it a go.
It turned out so similar to one of my favorite take out dishes that i added tofu and veggies to make it spot on.
(A dish that is no longer made at that restaurant i must add, so EXTRA points).
Thank you!
Shelby Law Ruttan says
Hi Marta, this recipe was created to be a copycat of my favorite hot bar treat at a Wegmans store! So happy you enjoyed the recipe and adding tofu and veggies to it is perfect! Thank you for stopping by to let me know you tried the recipe.
Unknown says
Just had this. Added some tofu to make a whole meal. Delish!!
Anne-Marie @ This Mama Cooks! says
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 says
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 says
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 says
I love eggplant and its garlic season here in Israel. I will have to try this, it sounds wonderful!
Shelby says
Thank you Chaya - I will link up!
Chaya says
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 says
I adore cooking with eggplant and, let me tell you, this recipe is calling my name. What fantastic flavors!
Stephanie Frasco says
Wow! Great recipe! I love eggplant and especially the chinese style. Must try this.
teresa says
i am so unfamiliar with eggplant, but i want to get to know it better. this looks wonderful, what great flavors!
5 Star Foodie says
An excellent preparation of eggplant, the garlic sauce sounds so flavorful!
The Duo Dishes says
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 says
I guess this is right up my alley with the garlic an eggplant sounds delicious!