Eggplant with Garlic Sauce

Name: Eggplant with Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb Chinese eggplant, cut into strips; 2 tbsp vegetable oil; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 3 scallions, chopped; 1/2 tsp red chili flakes; 2 tbsp soy sauce; 1 tbsp Chinese black vinegar; 1 tsp sugar; 1 tsp cornstarch, mixed with water; 2 tbsp water, for cornstarch slurry; 1/2 tsp sesame oil; 1 cup cooked rice, for serving

Tender stir-fried eggplant in a savory, slightly spicy garlic sauce. A popular Sichuan dish that's flavorful and satisfying.

30 minMediumServes 2250 cal/serving

ChineseLunchStovetopVegetarianVeganLow CarbDairy-FreeEgg-FreePork-Free

Ingredients

1 lb Chinese eggplant, cut into strips
2 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
3 scallions, chopped
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp sugar
1 tsp cornstarch, mixed with water
2 tbsp water, for cornstarch slurry
1/2 tsp sesame oil
1 cup cooked rice, for serving

Instructions

1

Cut 1 lb Chinese eggplant into strips about 3 inches long and 1/2 inch thick.
2

In a small bowl, mix together 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sugar, and 1 tsp cornstarch dissolved in 2 tbsp water.
3

Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil and swirl to coat the pan.
4

Add the cut into strips Chinese eggplant and stir-fry for about 5-7 minutes until softened and slightly browned. Remove from wok and set aside.
5

In the same wok, add a bit more oil if needed. Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, white parts of 3 chopped scallions, and 1/2 tsp red chili flakes. Stir-fry for 30 seconds until fragrant.
6

Return the eggplant to the wok. Pour in the sauce mixture and stir quickly to coat the eggplant.
7

Cook for another 2-3 minutes until the sauce thickens and coats the eggplant evenly.
8

Turn off the heat and drizzle with 1/2 tsp sesame oil. Garnish with green parts of the scallions.
9

Serve hot over 1 cup for serving cooked rice.

Questions

Can I make Eggplant with Garlic Sauce gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Eggplant with Garlic Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Eggplant with Garlic Sauce?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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