Chinese Eggplant with Garlic Sauce (Better Than Takeout)

Chinese garlic sauce eggplant is a bold, savory dish with tender eggplant coated in a rich, glossy garlic sauce that’s perfectly balanced with sweet, tangy, and spicy flavors. This homemade version delivers the same takeout-style taste using less oil and simple ingredients. Ready in just 20 minutes, it’s an easy vegetarian Chinese eggplant recipe that pairs perfectly with rice or noodles.

This Chinese Spicy Eggplant dish is very similar to one they serve as Sichuan Eggplant in the restaurants. Similar to Miso Glazes Veggies, Spicy Chinese Green Beans and Ginger Garlic Bok Choy Stir Fry, this Chinese vegetarian dish makes excellent family dinner.

Ingredients

Japanese Eggplant: Tender and less bitter than regular eggplant, it becomes silky and absorbs sauce beautifully.
Oil: Helps achieve that lightly crisp, golden exterior while preventing the eggplant from becoming soggy. I prefer to use sesame oil to make this dish.
Garlic: The star flavor—bold, aromatic, and essential for that classic garlic sauce taste.
Ginger: Adds warmth and depth, balancing the richness of the sauce.
Coconut Aminos: A slightly sweeter, gluten-free alternative to soy sauce that brings umami flavor.
Rice Vinegar: Provides a subtle tang that cuts through the richness and brightens the dish.
Sherry: Adds complexity and a mild sweetness, enhancing the overall depth of flavor. Optional but highly recommend using this
Sweetener: Balances the savory and tangy elements with a touch of sweetness. I use sugar in raw.
Cornstarch: Thickens the sauce into that signature glossy coating.
Chili Garlic Paste: Brings heat and an extra punch of garlicky spice.
Sesame Seeds: Add a light crunch and nutty finish.

Step by Step Instructions to make Chinese Eggplant Recipe

Cut eggplant into long strips or chunks. Lightly salt and let sit for 10 minutes to improve texture and reduce bitterness.

In a mixing bowl, whisk together all the sauce ingredients. Set aside.

Heat a large skillet over medium heat. Add oil, then add the eggplant. Once it starts to sizzle, cover the skillet. Stir occasionally until the eggplant is cooked through, about 7 minutes. Remove from the pan and set it aside.

Add another tablespoon of oil in the skillet. Once it warms, add the grated ginger, dry whole chilies and minced garlic. Sauté for about a minute.

Add the prepared sauce to the pan. You should stir frequently, until the sauce thickens for another minute or two.

Then add the cooked eggplant in the skillet and mix until the eggplant is coated by the sauce. Turn off the heat. Sprinkle the sesame seeds on top. Garnish with chopped green onions or sliced scallions. Serve warm.

Silky eggplant texture, balanced sauce (sweet + salty + tangy + spicy) and fast cooking time makes it one of the best Chinese Eggplant Curry Recipe.

★ If you make this Chinese Spicy Eggplant recipe, do let us know how you like it by ★ star rating it and leaving a comment below. We would love to hear your feedback !

📖 Recipe

Chinese Spicy Eggplant

Prajakta Sukhatme

Make this Chinese garlic sauce eggplant in just 20 minutes! A flavorful vegetarian dish with tender eggplant, bold garlic sauce, and better-than-takeout taste.

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dishes

Cuisine Chinese

Servings 4 cups

Calories 237 kcal

Equipment

• ▢
  Cast Iron Wok

Ingredients

  

1x2x3x

• ▢ 2 medium size Japanese eggplant
• ▢ 1 Tablespoon oil prefer Sesame Oil
• ▢ Salt per taste

For the Sauce

• ▢ 1 Tablespoon sesame oil
• ▢ 1 Tablespoon ginger grated
• ▢ 1 Tablespoon garlic minced
• ▢ 3 Tablespoon liquid coconut amino or tamari or soy sauce
• ▢ 1 Tablespoon rice vinegar
• ▢ 1 Tablespoon sugar
• ▢ 1 Tablespoon corn starch
• ▢ ¾ cup water

Optional Flavoring Ingredients

• ▢ 1 Tablespoon sherry
• ▢ 4-5 dry red chilis optional
• ▢ ½ teaspoon chili garlic paste or chili flakes adjust per spice tolerance

For Garnish

• ▢ 1 teaspoon sesame seeds
• ▢ Green onions or scallions

Instructions

 

Prepare the eggplant

• Cut the eggplant into ½ to ¾ inch cubes. Sprinkle and rub some salt on those cubes and let sit for 10 minutes to improve texture and reduce bitterness.

Make the sauce

• In a bowl, whisk together: liquid coconut aminos, rice vinegar, sherry, sugar, corn starch, water, and chili paste. Set aside.

Make the dish

• Heat a large skillet over medium heat. Add oil, then add the eggplant. Once it starts to sizzle, stir well and cover the skillet. Stir occasionally until the eggplant is cooked through, about 7 minutes. Move the eggplant to a bowl and place the skillet back on the heat.
• Add another tablespoon of oil in the skillet. Once its warm add the grated ginger, dry whole chilies and minced garlic. Sauté for about a minute.
• Add the sauce to the pan. You should stir frequently, until the sauce thickens for another minute or two.
• Then add the cooked eggplant in the skillet and mix until the eggplant is coated by the sauce. Turn off the heat.
• Sprinkle the sesame seeds on top. Garnish with chopped green onions or sliced scallions. Serve warm. Enjoy !

Notes

Storage & Meal Prep Tips

• Fridge: 3–4 days
• Reheat: Add a splash of water
• Meal Prep: Flavors deepen overnight

👉 This dish reheats surprisingly well.

What to Serve With

• Steamed jasmine rice
• Brown rice
• Garlic noodles
• Stir-fried vegetables

Nutrition

Serving: 1cupCalories: 237kcalCarbohydrates: 51gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 12mgFiber: 5gSugar: 14g

Did you make this recipe?Please leave a rating and the review!

This recipe was originally published on ProfusionCurry Website on April 23, 2019.

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