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Sautéed Chinese Eggplant in Garlic Sauce: A Quick Delight!

A quick and delicious recipe for sautéed Chinese eggplant in garlic sauce, perfect as a side dish or a main course.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium Chinese eggplants about 1 pound, cut into 2-inch pieces
  • 3 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 2 green onions chopped (for garnish)
  • Sesame seeds for garnish, optional

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant, being careful not to burn them.
  2. Add the cut eggplant to the skillet. Stir-fry for about 5-7 minutes, or until the eggplant is tender and slightly browned.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes (if using). Pour this sauce over the eggplant in the skillet.
  4. Stir well to coat the eggplant in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the eggplant to absorb the flavors.
  5. Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 11gSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a spicier dish, increase the amount of red pepper flakes or add a splash of chili oil.
  • You can add protein such as tofu, chicken, or shrimp to make it a complete meal. Simply cook the protein first, then add the eggplant and sauce.

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