Chinese Eggplant with Garlic Sauce (红烧茄子)
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2 to 4
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Calories
122 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Chinese Eggplant with Garlic Sauce (红烧茄子)
Description
This recipe prepares Chinese Eggplant with Garlic Sauce (红烧茄子) by first soaking or salting eggplant slices to reduce bitterness and moisture, then dusting them thinly with cornstarch. The eggplants are cooked in hot oil in a nonstick skillet with minimal overlap, encouraging caramelization and a tender interior. The garlic and ginger provide aromatic depth, while the sauce composed of light and dark soy sauces, sugar, water, and cornstarch thickens quickly to coat the eggplant evenly.
The resulting texture is soft with gently crisp edges and a savory, mildly sweet, and aromatic sauce. This dish highlights the delicate flavor of Chinese eggplants, carrying a bright, balanced taste from the sauce. It is often served as a side in Asian meals and pairs well with rice or noodles.
Using Asian long eggplant is preferable for its texture and ease of achieving crispiness with this method, but other types can be used if prepared similarly. The sauce reduces quickly once added, so immediate stirring is essential to preserve the coating and avoid burning. Dark soy sauce adds color but can be omitted if unavailable.
Ingredients
- 10 oz Chinese eggplant (about 2 small eggplant) , chopped to bite-size pieces (*Footnote 1)
- 1 teaspoon salt
- 1 tablespoon cornstarch
Sauce (*footnote 2)
- 1 tablespoon soy sauce or soy sauce, light
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce (*see footnote 3)
- 2 teaspoons sugar
- 1 teaspoon cornstarch
Stir-fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon ginger , minced
- 3 cloves garlic , chopped
Instructions
- (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 15 minutes. Rinse with running tap water to wash off the salt, then pat dry thoroughly.
- Combine the sauce ingredients in a small bowl, mix well.
- Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
- Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
- Serve hot as a side or as main over steamed rice or noodles.
Notes
- Asian long eggplant is ideal for crisp texture, but other types work if preparing similarly.
- The sauce amount is minimal, just enough to coat and flavor without making the dish soggy.
- Stir immediately after adding sauce, as it reduces quickly and can burn if left unstirred.
- Dark soy sauce provides color and depth but is optional if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 119g | |
| Calories | 122kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1.4g | 3% |
| Fat | 8.7g | 13% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 375mg | 16% |
| Potassium | 252mg | 5% |
| Fiber | 3.7g | 15% |
| Sugar | 5.1g | 10% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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