Chinese Spicy Eggplant
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.
Servings: 4 cups
Calories: 237kcal
Cost: $5
Equipment
Ingredients
- 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
What to Serve With
- Steamed jasmine rice
- Brown rice
- Garlic noodles
- Stir-fried vegetables
Nutrition
Serving: 1cup | Calories: 237kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Fiber: 5g | Sugar: 14g