Description
Experience the vibrant flavors of this quick and easy Chinese Eggplant with Garlic Sauce, perfect for any occasion. This dish is a celebration of savory garlic and tender eggplant!
Ingredients
Scale
- 1 lb Chinese eggplant (cut into 2-inch pieces)
- 4 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for frying)
- 1 tsp chili paste (for heat)
Instructions
- 1. **Prepare the Eggplant** – Sprinkle the cut eggplant with salt and let it sit for about 10 minutes to draw out excess moisture.
- 2. **Sauté Garlic** – Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté until golden brown.
- 3. **Cook Eggplant** – Add the salted eggplant pieces to the pan. Cook for about 8 minutes, stirring frequently, until tender and slightly caramelized.
- 4. **Make the Sauce** – In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, and chili paste if using. Pour over the cooked eggplant and stir to coat evenly.
- 5. **Simmer** – Allow to simmer on low heat for another 5 minutes to meld flavors.
- 6. **Serve** – Transfer to plates or bowls, drizzling any remaining sauce over the top. Serve alongside steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 140
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg