Chinese Eggplant in Garlic Sauce
Chinese Eggplant in Garlic Sauce
Ingredients
For the Eggplant
- 1 1/2 pounds Chinese eggplant, cut into 2-inch pieces
- 1 tablespoon salt
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for pan-frying
For the Garlic Sauce
- 4 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups steamed rice, cooked
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the cut eggplant pieces in a large bowl. Sprinkle with 1 tablespoon of salt and toss to coat. Add enough water to cover the eggplant. Let it soak for 15 minutes to draw out bitterness.
⏱️ 2 min
- 2
While the eggplant soaks, prepare the garlic sauce. In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, rice vinegar, granulated sugar, sesame oil, 1 tablespoon cornstarch, water, and red pepper flakes. Set aside.
⏱️ 5 min
- 3
Drain the eggplant thoroughly and pat dry with paper towels. This is crucial for achieving a crispy texture.
⏱️ 3 min
- 4
Place the dried eggplant in a clean bowl and sprinkle with 1/4 cup of cornstarch. Toss until all pieces are lightly and evenly coated.
⏱️ 3 min
- 5
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the coated eggplant in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 3-5 minutes per side, or until golden brown, crispy, and tender.
⏱️ 10 min
- 6
Remove the cooked eggplant from the skillet and place it on a plate lined with paper towels to drain excess oil. Repeat with any remaining eggplant.
⏱️ 2 min
- 7
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Give the prepared garlic sauce a quick whisk to recombine the cornstarch, then pour it into the hot skillet.
⏱️ 1 min
- 8
Cook the sauce, stirring constantly, until it thickens to a glossy consistency, about 1-2 minutes.
⏱️ 2 min
- 9
Add the pan-fried eggplant back into the skillet with the thickened sauce. Toss gently to coat all the eggplant pieces evenly.
⏱️ 2 min
- 10
Serve immediately over hot steamed rice, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Eggplant in Garlic Sauce
For the Eggplant
- 1 1/2 pounds Chinese eggplant, cut into 2-inch pieces
- 1 tablespoon salt
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for pan-frying
For the Garlic Sauce
- 4 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups steamed rice, cooked
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the cut eggplant pieces in a large bowl. Sprinkle with 1 tablespoon of salt and toss to coat. Add enough water to cover the eggplant. Let it soak for 15 minutes to draw out bitterness.
⏱️ 2 min - 2
While the eggplant soaks, prepare the garlic sauce. In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, rice vinegar, granulated sugar, sesame oil, 1 tablespoon cornstarch, water, and red pepper flakes. Set aside.
⏱️ 5 min - 3
Drain the eggplant thoroughly and pat dry with paper towels. This is crucial for achieving a crispy texture.
⏱️ 3 min - 4
Place the dried eggplant in a clean bowl and sprinkle with 1/4 cup of cornstarch. Toss until all pieces are lightly and evenly coated.
⏱️ 3 min - 5
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the coated eggplant in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 3-5 minutes per side, or until golden brown, crispy, and tender.
⏱️ 10 min - 6
Remove the cooked eggplant from the skillet and place it on a plate lined with paper towels to drain excess oil. Repeat with any remaining eggplant.
⏱️ 2 min - 7
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Give the prepared garlic sauce a quick whisk to recombine the cornstarch, then pour it into the hot skillet.
⏱️ 1 min - 8
Cook the sauce, stirring constantly, until it thickens to a glossy consistency, about 1-2 minutes.
⏱️ 2 min - 9
Add the pan-fried eggplant back into the skillet with the thickened sauce. Toss gently to coat all the eggplant pieces evenly.
⏱️ 2 min - 10
Serve immediately over hot steamed rice, garnished with sliced green onions.
⏱️ 1 min