The Chinese eggplant is cooked until crispy and smoky using minimal oil, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles. {Gluten-Free Adaptable}
Eggplant is a very tricky vegetable to cook. If you don’t season it properly, it will taste bitter or extremely plain. If using too little oil, the texture will be mushy and create an awful mouthfeel. And if you use too much oil, the eggplant might turn soggy and greasy.
If you don’t like cooking eggplant at home, you probably have some of the worries below:
- Eggplant is quite time consuming to cook, compared to the average vegetable.
- You’ll end up eating more calories without getting an impressive flavor.
That is why I’m posting this Chinese eggplant recipe today, to help you to create a wonderful eggplant dish nearly effortlessly.
This recipe offers the simplest way to cook a great eggplant dish without using too much oil, and avoids soggy and plain eggplant with the minimum needed cooking time.
How to make the perfect eggplant dish
The secret to getting perfect Chinese style eggplant involves two things.
- You have to prepare the eggplant properly before cooking in order to get the right texture.
- You need to make a sauce that is flavorful enough.
To prepare the eggplant, there are two ways to do it.
Before introducing the first method, I want to thank my friend Steve S. He taught me this method quite a long time ago, to prevent the eggplant from absorbing oil.
The method is:
- Spread the sliced eggplant on a towel.
- Sprinkle Kosher salt on both surfaces of the sliced eggplant.
- Allow to rest for 15 minutes.
- Rinse the salt off the eggplant and pat each surface dry.
The second way is:
- Place the eggplant in a large bowl and add water to cover.
- Add 1/4 teaspoon salt, mix well.
- Place a pot lid on top to keep the eggplant under water for 15 minutes.
- Drain and pat dry
I personally prefer the second method. Because when soaking the eggplant in the water, it also preserve the white color of the eggplant and prevent it from oxidizing and turning brown.
Once you’ve finished either of the methods above, there is one more step – after the eggplant is completely dry, sprinkle cornstarch over it and mix by hand, until the eggplant is evenly coated with a thin layer of cornstarch.
Using this method, you can create crispy and nicely charred eggplant on the stovetop in 10 minutes. No need to turn on the oven to get the smoky flavor!
Garlic sauce ingredients
Creating a good sauce is really easy and you only need these ingredients:
- Light soy sauce
- Dark soy sauce: dark soy sauce add a beautiful dark brown color to the dish and a hint of caramel taste.
- Sugar: the sugar balance out the salty ingredients for a more roundup sauce.
- Cornstarch: the cornstarch acts as a thicker to thicken the sauce.
Just mix everything together and pour it over the eggplant at the end of cooking.
Mix en place
It’s important to have all of your ingredients prepped and ready before starting the stir fry. Your table should have:
- Eggplant, sliced, prepared according to either of the two methods listed above, and coated with cornstarch
- Mixed sauce
- Aromatics, chopped (ginger, garlic)
How to cook Chinese eggplant with garlic sauce
1. Pan frying the eggplant until golden on the surface, and the inside has turned tender. Transfer the eggplant to a plate. This step is crucial to keep the eggplant crispy.
2. Saute the aromatics.
3. Add back the eggplant and add the mixed sauce. The sauce will thicken up immediately. And the dish is done!
This recipe only uses enough sauce to coat the eggplant to keep the eggplant pieces crispy.
More delicious eggplant recipes
- Yu Xiang Eggplant (鱼香茄子, Sichuan Eggplant Stir Fry)
- Steamed Eggplant in Nutty Sauce
- Spicy Eggplant Salad (凉拌茄子)
- Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜)
- Grilled Eggplant with Yu Xiang Sauce (鱼香烤茄子)
Happy cooking and hope you enjoy the dish!
Chinese Eggplant with Garlic Sauce (红烧茄子)
Ingredients
- 10 oz (283 g) Chinese eggplant (about 2 small eggplant) , chopped to bite-size pieces (*Footnote 1)
- 1 teaspoon salt
- 1 tablespoon cornstarch
Sauce (*footnote 2)
- 1 tablespoon light soy sauce (or soy sauce)
- 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
- You can use other type of eggplant and still generate crispy texture if following the method in this recipe. However, Asian long eggplant is the best option.
- This recipe uses very little sauce, just enough to coat the eggplant and make it tastes super flavorful. The rich sauce helps to keep the eggplant staying crispy. Be careful, the sauce will reduce very quickly once you add it to the pan. Stir immediately to coat the eggplant.
- The dark soy sauce will add color to the dish and make it look more appetizing. You can skip it if you don’t have any in your pantry.
Yummy‼️ Thank you for showing how to cook eggplant. This was an awesome recipe.
Made this with European eggplant. Was quite good. I tend to like spicier dishes, so next time I’ll add more ginger and a hot green or red chili at the end. More sauce would have been good. I added diced regular tofu with the eggplant to fry. I don’t recommend this as the eggplant needs room to properly cook and the pan was crowded. The tofu also got crispy, not the right texture. This recipe may be able to accommodate silken tofu at the very end, not sure how to do that without it falling apart. I’ve had a braised eggplant and silken tofu dish in a Taiwanese restaurant, which was similar to this, delicious. In any case, thanks for the he recipe! Will make again
dumb question- do you also slice the eggplant first or submerge it whole for th 2nd method?
You will need to slice the eggplant first before submerging it in the water.
I always love Chinese eggplant. I made it for some friends who dislike eggplant and usually avoid, however they loved this dish.
I loved this recipe! Thank you for sharing!
OH! EM!! GEE!!!!
so freaking good and WAAAAAAYYY better than any restaurant around here. My first of your recipes, and I’ve made this more than a few times
I simply loved it, the eggplant tastes really good and the texture is just perfect
Love this recipe. Thank you so much for sharing this!
In love with this recipe! I’ve tried it twice now, with both Chinese eggplant and normal eggplant, and it worked great each time. Only complaint is that it was so good that I wanted seconds, and now there’s not enough left for a second serving 🙂
This is the best recipe I have found for this Cantonese classic
Love this recipe! I would love to add a little spice to it to add that kick!
My go-to recipe for eggplants. My mother fell in love with eggplant thanks to your recipe and it allowed me to include a new vegetable in our diet. Thank you
Fabulous recipe! Turned out just amazing!!!
Thank you so very much for this wonderful recipe.
I have made several recipes from your site now and impressed how they have enabled me to figure out the beguiling tastes of meals I’ve had at regional restaurants in Richmond BC.
The sweet dark soy and chili oil recipes are better than anything I’ve ever purchased. Even with Mexican chilies and missing ingredients.
I’ll admit to adding veggies and flavorings, but your recipes are robust and tolerate tinkering.
Are you going to write a cookbook?
Maggie – I cooked this last night and the flavours were just incredible! I added a bit of MSG and Shaoxing wine which gave the dish an added punch.
With regards to the aubergine itself, I used the second method (dunking them in a bowl of salty water for 15 min). I struggled to get the aubergine to be crispy for some reason – any tips would be welcome!
Glad to hear you like the dish! Yeah a bit of MSG and Shaoxing wine will go a long way.
For the pan frying, you will need a bit more oil if you want a very crispy texture (not like deep frying but at least cover the bottom of the pan).
This egg plant was so delicious! I am going to make it over and over!
Thank you!
I am not even an eggplant lover but I had an extra one in the house. Absolutley delicious.
Just tried the recipe last night was absolutely delicious just like take out. Would highly recommend it to anyone looking for an amazing Chinese eggplant recipe
I really love this recipe! I’ve made it a second time and it’s really as good if not better than what I get in restaurants. I love eggplant and I know I’ll be making this dish over and over again.