Crispy Chinese Eggplant with Garlic Sauce You’ll Crave

Delight in the crispy and tender textures of this Chinese Eggplant with Garlic Sauce, a vegan dish bursting with flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

10 oz Chinese Eggplant Asian long eggplant works best.
1 tsp Salt Draws moisture and enhances flavor.
1 tbsp Cornstarch For coating.

For the Sauce

1 tbsp Light Soy Sauce Use tamari or coconut amino for gluten-free.
1 tbsp Water Dilutes soy sauce.
1/2 tsp Dark Soy Sauce Adds depth and color.
2 tsp Sugar Balances savory taste.

For Cooking

2 1/2 tbsp Peanut Oil Offers subtle nutty flavor.
1 tsp Ginger Minced.
3 cloves Garlic Chopped.

Equipment

Nonstick Skillet

Method

Step‑by‑Step Instructions for Crispy Chinese Eggplant with Garlic Sauce

Prepare Eggplant: Slice the Chinese eggplant into 1-inch pieces and soak them in salted water for 15 minutes.
Coat Eggplant: Pat the eggplant dry and sprinkle with cornstarch, tossing to coat.
Cook Eggplant: Heat peanut oil in a nonstick skillet, fry eggplant until golden brown.
Sauté Aromatics: Add remaining oil, ginger, and garlic to skillet, stirring until fragrant.
Combine and Thicken: Return eggplant to skillet, add sauce mixture, and stir gently until thickened.
Serve: Transfer to a dish, serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure eggplant is well-dried after soaking or salting; excess moisture can lead to greasy results. Experiment with additional vegetables or spices for more flavor.

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