Go Back
–+ servings
Chinese eggplant in garlic sauce in a white bowl.

Chinese Eggplant In Garlic Sauce

Keri Bevan
Sweet, tangy and spicy, this Chinese eggplant in garlic sauce is sure to be your new favorite dinner recipe. Serve it with rice or noodles for a healthy vegan dinner that the whole family will love. And, it takes under 30 minutes to make!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner
Cuisine Chinese
Servings 4 servings
Calories 184 kcal

Ingredients
 
 

For The Eggplant

  • 2 eggplants cut into cubes
  • 2 tablespoons oil
  • 1 red pepper finely chopped
  • 1 green onion finely minced
  • 4 garlic cloves minced
  • 1 teaspoon fresh ginger minced

For The Sauce

  • ¼ cup vegetable broth
  • 6 tablespoons soy sauce
  • 2 tablespoons mirin or rice wine vinegar
  • 1 tablespoon chili garlic sauce
  • 2 teaspoons maple syrup

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 3 tablespoons water

Instructions
 

  • Bring a pot of salted water to the boil.
  • Top and tail the eggplant and cut into ½ inch cubes. Boil for 3 minutes.
  • While the eggplant is boiling, combine the sauce ingredients in a small bowl. Make the cornstarch slurry and set aside.
  • Remove the eggplant from the water with a slotted spoon and transfer it to a paper towel lined plate.
  • Heat 2 tablespoons of oil in a wok or large saute pan. Saute the red pepper for 2 minutes.
  • Add the garlic, ginger and green onions to the pan and saute for 30 seconds.
  • Add the eggplant, tossing it until it's coated in the garlic and ginger. Saute for a further 2 minutes.
  • Pour the sauce over the eggplant and stir fry for an additional minute.
  • Add the cornstarch slurry and keep stirring until the sauce has thickened and is heated through.

Notes

Gluten-Free - To make Chinese eggplant in garlic sauce gluten-free swap the soy sauce for tamari.

❄️Storage Instructions

Refrigerator

Allow the Chinese Eggplant in Garlic Sauce to cool to room temperature before storing. Transfer the dish into an airtight container and store for 3-4 days.

Freezer

Note: While it's generally possible to freeze cooked eggplant, the texture might change slightly upon thawing. If you're okay with that, here's how to freeze:
Allow the dish to cool completely in the refrigerator before freezing. Transfer the cooled dish into a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Reheat using the microwave or on the stovetop.

Nutrition

Calories: 184kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 1849mgPotassium: 675mgFiber: 8gSugar: 15gVitamin A: 1046IUVitamin C: 45mgCalcium: 40mgIron: 1mg
Keyword Chinese eggplant in garlic sauce, eggplant with garlic sauce
Tried this recipe?Let us know how it was!