Chinese Eggplant Garlic Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 Chinese eggplants (approximately 450 g), cut into 5 cm pieces, 1.25 cm thick
02 -
2 tablespoons (30 ml) vegetable oil
03 -
4 cloves garlic, minced
04 -
1-inch (2.5 cm) piece ginger, minced
05 -
2 green onions, chopped
→ Sauce
06 -
2 tablespoons (30 ml) soy sauce
07 -
1 tablespoon (15 ml) rice vinegar
08 -
1 tablespoon (13 g) sugar
09 -
1 teaspoon (2.5 g) cornstarch
10 -
60 ml water
11 -
0.5 teaspoon (2.5 ml) sesame oil, optional
12 -
Red pepper flakes, to taste (optional)
→ To Serve
13 -
Steamed rice
# Instructions:
01 -
Wash the eggplants and slice them into 5 cm long pieces, each about 1.25 cm thick. For milder flavor, soak cut eggplant in salted water for 10–15 minutes, then drain and pat dry.
02 -
Heat 2 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat. Add eggplant pieces in a single layer and sauté for 8–10 minutes, turning occasionally, until softened and lightly browned. Cook in batches if necessary to avoid overcrowding. Remove from pan and set aside.
03 -
Add a small amount of additional oil if needed. Add minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
04 -
In a small bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and water until smooth.
05 -
Pour the sauce mixture into the skillet with the aromatics. Stir constantly and bring to a simmer; cook for 1–2 minutes until the sauce thickens.
06 -
Return cooked eggplant to the skillet and toss gently to coat evenly in the garlic sauce. Drizzle with sesame oil and season with red pepper flakes if desired. Garnish with chopped green onions.
07 -
Transfer to a serving platter and serve immediately with freshly steamed rice.
# Notes:
01 -
Soaking eggplant in salted water reduces bitterness and helps maintain a tender texture.
02 -
For optimal flavor, serve immediately after cooking while the eggplant is warm and the sauce is glossy.