Description
Chinese Eggplant with Garlic Sauce is a savory and slightly sweet stir-fry that features tender, melt-in-your-mouth eggplant coated in a bold, garlicky sauce. This popular Chinese takeout-style dish is quick to prepare and best served with steamed rice to soak up every bit of the delicious sauce.
Ingredients
3 Chinese eggplants, cut into bite-sized pieces
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
½ tablespoon cornstarch
½ cup water
1 teaspoon sesame oil
Green onions and sesame seeds for garnish (optional)
Instructions
Soak the eggplant pieces in salted water for 10-15 minutes to reduce bitterness. Drain and pat dry thoroughly.
Heat oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 6-8 minutes until browned and softened. Remove and set aside.
In the same pan, add a touch more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, and water until smooth.
Pour the sauce into the pan and bring to a simmer. Return the eggplant to the pan and stir to coat. Cook for 2-3 more minutes until the sauce thickens and clings to the eggplant.
Drizzle with sesame oil and toss gently. Serve hot, garnished with green onions and sesame seeds if desired.
Notes
Chinese eggplants are preferred for their tender skin and mild flavor, but regular eggplants can be substituted if needed. Adjust the sugar and vinegar for your preferred balance of sweet and tangy. This dish is excellent as a vegetarian main or a flavorful side.