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–+ servings
Chinese Eggplant with Garlic Sauce

Savor Crispy Chinese Eggplant with Garlic Sauce Tonight

This vegan Chinese Eggplant with Garlic Sauce is a quick and flavorful dish, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pieces Chinese Eggplant Opt for Asian long eggplant for best texture and flavor.
  • 1 teaspoon Salt Essential for drawing out moisture and bitterness.
For the Coating
  • 1/2 cup Cornstarch Creates a crispy, golden layer.
For the Sauce
  • 1 tablespoon Light Soy Sauce Adds a rich umami flavor; swap for tamari to keep it gluten-free.
  • 1 tablespoon Dark Soy Sauce Deepens the color and flavor profile.
  • 1 tablespoon Sugar Balances the savory notes beautifully.
  • 3 tablespoons Water Helps to thin out the sauce.
For Cooking
  • 1 cup Peanut or Vegetable Oil Use peanut oil for authentic taste.
  • 1 tablespoon Ginger (minced) Infuses with aromatic warmth.
  • 4 cloves Garlic (chopped) Gives the sauce its signature flavor.

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. Wash and cut the Chinese eggplant into bite-sized pieces. Soak in salted water for 15 minutes or sprinkle with salt and let rest for the same duration. Drain and pat dry.
  2. Sprinkle cornstarch over the dried eggplant pieces in a bowl and toss gently to coat.
  3. Heat oil in a large skillet over medium-high heat. Add the coated eggplant and fry for 8–10 minutes until golden brown and tender.
  4. In the same skillet, sauté the ginger and garlic for about 30 seconds until fragrant.
  5. Return the fried eggplant to the skillet, stir in the sauce mixture, and cook for another 2–3 minutes until the sauce thickens.

Nutrition

Serving: 1servingCalories: 122kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 700mgPotassium: 300mgFiber: 3gSugar: 1gVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Ensure eggplant is dry after soaking to achieve a crispy texture. Adjust sugar in sauce based on taste for balance.

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