Description
A delicious Chinese Eggplant with Garlic Sauce recipe featuring tender, charred eggplant pieces coated in a savory and slightly sweet garlic sauce. This quick stovetop dish is perfect as a flavorful side or a main served over steamed rice or noodles.
Ingredients
Eggplant Preparation
- 10 oz Chinese eggplant (about 2 small eggplants), chopped to bite-size pieces
- 1 teaspoon salt
Sauce Mixture
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
Coating and Cooking
- 1 tablespoon cornstarch
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon ginger, minced
- 3 cloves garlic, chopped
Instructions
- Prepare the Eggplant: Place the chopped Chinese eggplant in a large bowl and add enough water to cover. Add 1 teaspoon salt and mix well. Place a pot lid or a heavy object on top to keep the eggplant submerged, and let it sit for 15 minutes to remove bitterness. Drain the eggplant and pat dry thoroughly. Alternatively, sprinkle chopped eggplant with kosher salt, let rest for 15 minutes, rinse under running water to remove excess salt, then pat dry.
- Make the Sauce: In a small bowl, combine light soy sauce, water, dark soy sauce, sugar, and 1 teaspoon cornstarch. Mix well until the cornstarch is fully dissolved.
- Coat the Eggplant: Sprinkle 1 tablespoon cornstarch over the eggplant pieces and toss by hand until they are evenly coated with a thin layer of cornstarch.
- Cook the Eggplant: Heat 2 tablespoons of peanut or vegetable oil in a large nonstick skillet over medium-high heat until hot. Spread the eggplant evenly across the skillet without overlapping. Cook the eggplant in batches if necessary, turning and cooking each side until all surfaces are charred and the eggplant becomes soft, about 8 to 10 minutes total. Adjust heat to medium if oil starts smoking. Transfer cooked eggplant to a plate.
- Sauté Aromatics: Add the remaining 1/2 tablespoon oil to the same skillet along with minced ginger and chopped garlic. Stir for about 30 seconds until fragrant.
- Combine and Thicken: Return the cooked eggplant to the skillet with the aromatics. Give the prepared sauce mixture another quick stir to ensure cornstarch is dissolved, then pour it over the eggplant. Immediately stir and toss the eggplant to coat evenly as the sauce thickens, about 1 to 2 minutes. Remove from heat.
- Serve: Transfer the Chinese eggplant with garlic sauce to a large serving plate. Serve hot as a side dish or as a main course over steamed rice or noodles for a comforting meal.
Notes
- Using kosher salt to draw out moisture and bitterness from eggplant improves texture and flavor.
- Char marks from cooking the eggplant add a smoky note and enhance taste.
- Adjust sugar amount to balance the savory and sweet flavors to your preference.
- Use peanut oil or vegetable oil for high smoke point suitable for stir-frying.
- Dark soy sauce adds color and a deeper umami but can be substituted with more light soy sauce if unavailable.
