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Chinese Eggplant with Garlic Sauce (红烧茄子)
4.9 from 367 votes

Chinese Eggplant with Garlic Sauce (红烧茄子)

Chinese Eggplant with Garlic Sauce features tender, bite-size pieces of asparagus-like eggplant coated lightly in cornstarch and cooked to a soft but slightly crispy texture. The eggplants are stir-fried individually to develop charred surfaces and then coated in a glossy sauce made from soy sauce, dark soy, sugar, and garlic. The sauce is carefully balanced to enhance flavor without overpowering the vegetable's natural sweetness while maintaining a slightly thick coating on the eggplant.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 2 to 4
Calories: 122 kcal
Course: Side Dish, Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. (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.
  2. (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.
  3. Combine the sauce ingredients in a small bowl, mix well.
  4. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 to 4

Amount Per Serving

Calories 122

% 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.