Description
This Chinese Eggplant with Garlic Sauce recipe features tender, slender Chinese eggplants cooked to perfection with a flavorful and aromatic garlic sauce. The eggplants are lightly coated in cornstarch and pan-fried for a slightly crisp texture before being tossed in a glossy, savory sauce made from soy sauces, ginger, garlic, and a touch of sweetness. A simple yet delicious dish that’s great as a side or main served over rice or noodles.
Ingredients
Scale
Eggplant Preparation
- 1 large Chinese eggplant, sliced into bite-sized pieces
- 1 teaspoon salt (for soaking or sprinkling)
- 1 tablespoon cornstarch (for coating)
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon water
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch (for sauce thickening)
Cooking
- 2 1/2 tablespoons peanut oil (divided)
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
Instructions
- Prepare the Eggplant: Soak the sliced eggplant in salted water for 15 minutes with a lid on to keep the pieces submerged, or sprinkle salt directly on the slices arranged on paper towels. After 15 minutes, drain well and pat dry thoroughly. This reduces bitterness and prevents excess oil absorption during cooking.
- Mix the Sauce: In a small bowl, combine light soy sauce, water, dark soy sauce, sugar, and the second teaspoon of cornstarch. Stir well until fully incorporated to create the garlic sauce base.
- Coat Eggplant with Cornstarch: Toss the dried eggplant pieces with 1 tablespoon of cornstarch by hand until each piece is lightly and evenly coated. This helps achieve a slight crispiness when frying and thickens the sauce later.
- Cook the Eggplant: Heat 2 tablespoons of peanut oil in a large nonstick skillet over medium-high heat until shimmering. Lay the eggplant pieces in a single layer without overlap and cook them patiently for 8 to 10 minutes, turning occasionally until they soften and char lightly. Adjust the heat if the oil begins to smoke.
- Sauté Aromatics: Remove cooked eggplant to a plate. In the same skillet, add remaining 1/2 teaspoon oil, then quickly stir-fry the minced ginger and garlic for about 30 seconds to 1 minute until fragrant but not burnt.
- Combine and Thicken Sauce: Return eggplant to the pan and give the sauce mixture a quick stir to re-suspend any settled cornstarch. Pour the sauce over the eggplant and toss gently but continuously until the sauce thickens and coats the eggplant pieces with a glossy finish.
- Serve: Enjoy the Chinese Eggplant with Garlic Sauce immediately, served hot as a side dish or over steamed rice or noodles as a comforting main course.
Notes
- Using Chinese eggplants is recommended for their tender texture and ability to absorb sauce well.
- The salt soaking step is key to removing bitterness and minimizing oil absorption.
- Adjust sugar quantity to taste for desired sweetness balance.
- Control the heat during frying to avoid burning the garlic and ginger.
- The sauce thickens quickly once added; keep stirring to prevent lumps.
- Serve immediately for best texture and flavor.
