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.
Omg I J just used your recipe!! It was sooooo good!!!
Thanks for sharing!! 🙏🏼
Excellent recipe. Restaurant quality. 10/10
OH MY GOODNESS. What awesome flavors! My first try came out so yummy, I’ll make it again. I had braised eggplant in a Chinese restaurant and I was hooked. I didn’t know eggplant could taste so fabulous. It’s all in the process. I’ll be trying more of your recipes.
Love it. Made it many times.
Delicious! Made this several times.
Thank you for this recipe. Though there were alot of steps, it was worth it for the delicous final product! I have been following you for awhile. I had been meaning to make a recipe of yours, when my mom had given me 5 chinese egg plants, I knew it was time to make it. (Time took a bit longer with all the eggplant I had though.) So delicious and flavorful.
totally delicious! so glad I discovered this recipe!
Hi Maggie, Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
So easy and even more delicious. Added red pepper flakes and only had hoisin and soy sauces on hand, and it worked well. Served on brown rice noodles…yum!
I tried this recipe and added just a 1/2 teaspoon of sambal to give it a kick and I doubled the amount of sauce. It was absolutely delicious! I loved how easy it was to make! Thank you for the recipe 😊
This recipe was great! I followed the recipe except substituted a little honey instead of sugar (since I had no sugar), and used all less sodium soy sauce since I ran out of dark soy sauce. Even with these substitutions it was delicious with the eggplant soft and the sauce the right consistency and flavor. The only thing different than what I have from my local chinese restaurant is that their asian eggplant looks a bit more purple and mine darker, even though it started out purple. Maybe overcooking on the skin side? Regardless, this recipe is a keeper. Thank you!
Is there something I can replace the cornstarch with, I try to eat as little starch as possible, also, what is the point of soaking the eggplant – is that simply the idea of reducing bitterness?
Hi Karen, I think you can skip the cornstarch in the recipe. The sauce won’t thicken so much at the end and give the eggplant a glossy look like the one showed in my picture, but the dish should still taste well.
Soaking the eggplant in saltwater draw the moisture out of the eggplant, so they will have a firmer texture and crisp up better while cooking. I highly recommend it.
This was fantastic and the instructions were perfect. We loved it. Thank you!
What a wonderful dish. This was fantastic and the instructions were perfect. We loved it. Thank you!
Made this using Chinese eggplants and the salt water soaking method. It was my first time in decades eating eggplants becayse I never liked the consistency previously. Alone, the starch covered pan-roasted eggplant were very good, even having a little sweetness, which I was not expecting. After mixing eggplant chunks with the thuckened sauce, it was even better. Overall, this was a pleasant surprise that it was very yummy. I will add this to my regular dinner veg options. Thanks for getting me back on the eggplant bandwagon!
Simply, easy to follow and excellent! No need to order this at a restaurant any longer
Best eggplant I have eaten hands down!
Amazing! Best eggplant dish hands down! And so quick and easy
This recipe makes even eggplant-loathers friends of eggplants. Everyone who has tried this was amazed at the wonderful taste.
Really good and easy-to-follow recipe, thank you so much!