This eggplant with garlic sauce is one of those simple, satisfying dishes we love to make as a team for a quick meatless dinner. Tender eggplant glazed in a savory, garlicky sauce, which for us is exactly what real food for real life is all about.
Chinese eggplant with garlic sauce is a classic, vibrant dish that showcases the beauty of simple ingredients transformed into a flavorful and satisfying meal. Tender eggplant is pan seared and tossed in a savory, slightly tangy garlic sauce brightened with ginger. Low in calories and high in fiber, this eggplant with garlic sauce is a nutritious dish that comes together quickly over rice.
What makes this eggplant with garlic sauce so good is the texture. Pan searing makes the eggplant silky and tender to soak up the savory sauce.
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Watch how this eggplant with garlic sauce comes together, step by step.
Why You Will Love This Eggplant with Garlic Sauce
- Tender eggplant. Pan seared until silky and soft.
- Savory garlic sauce. Garlicky, gingery, and tangy.
- Light and nutritious. Low in calories, high in fiber.
- Quick and easy. Ready in about 30 minutes.
- A satisfying meatless meal. Lovely over rice.
What Makes This Eggplant with Garlic Sauce So Good
Tender eggplant, the silky purple vegetable, soaks up the savory garlic sauce beautifully.
A garlic ginger sauce coats it. Soy, vinegar, and a touch of sugar make it savory and tangy.
Pan searing keeps it from getting greasy. A quick salt soak helps the eggplant cook up tender.
A scattering of green onion, the mild, crisp allium, adds a fresh, bright finish to the rich, garlicky eggplant.
Optional Pro Tip: Soak the Eggplant
Soak the eggplant in salted water. It reduces bitterness.
Sear in a single layer. So the eggplant browns, not steams.
Tips for the Best Eggplant with Garlic Sauce
- Soak the eggplant. In salted water to reduce bitterness.
- Pat it dry. So it sears instead of steaming.
- Sear in a single layer. Working in batches if needed.
- Do not crowd the pan. For the best browning.
- Saute aromatics briefly. Garlic and ginger until fragrant.
- Whisk the sauce first. So the cornstarch is dissolved.
- Simmer until thick. Stirring so it coats the eggplant.
- Finish with green onion. For a fresh, bright touch.
Variations and Add Ins
This eggplant with garlic sauce is easy to customize.
- Make it spicy. Add red pepper flakes or chili oil.
- Add protein. Tofu or cooked chicken stir right in.
- Use tamari. For a gluten free option.
- Add bell pepper. For color and crunch.
- Add a splash of sesame oil. For a nutty finish.
- Use globe eggplant. If Chinese eggplant is unavailable.
- Add more garlic. For an extra garlicky sauce.
- Serve over noodles. Instead of rice.
How to Store and Reheat
Store the eggplant with garlic sauce in an airtight container in the refrigerator for up to three days. The eggplant will continue to soften as it sits, which is normal.
Reheat in the microwave or a hot skillet until warmed through. A splash of water helps loosen the sauce if it has thickened.
Serving Suggestions for Eggplant with Garlic Sauce
This eggplant with garlic sauce is wonderful served hot over steamed white or brown rice to soak up the savory sauce.
It also makes a lovely side dish alongside other Chinese favorites, or a light meatless main over rice or noodles. A sprinkle of green onion makes it look beautiful.
For serving, spoon the eggplant over rice and finish with chopped green onions and a drizzle of sesame oil for a fresh, fragrant touch.
- Over steamed rice. White or brown.
- As a side dish. With other Chinese favorites.
- Over noodles. A light meatless main.
- With green onion. For a fresh finish.
For a creamy, comforting main to serve alongside, our creamy Cajun chicken pasta is a great one to try.
Frequently Asked Questions
What is Chinese eggplant with garlic sauce?
It is a classic Chinese dish of tender, pan seared eggplant tossed in a savory, slightly tangy garlic and ginger sauce, usually served over rice.
What eggplant should I use?
Long, slender Chinese eggplants are best, since they are sweeter and have thin, tender skin. Globe eggplant works too, though it may need a little longer.
Why soak the eggplant in salted water?
Soaking reduces bitterness and helps the eggplant cook up tender without absorbing too much oil. Pat it dry before searing.
How do I keep it from getting greasy?
Sear the eggplant in a single layer rather than deep frying, and avoid crowding the pan, so it browns instead of steaming and soaking up oil.
Can I add protein?
Yes. Stir in tofu or cooked chicken to make it a heartier main, while keeping the same savory garlic sauce.
Can I make it gluten free?
Yes. Use tamari in place of the soy sauce for a gluten free version of the garlic sauce.
Can I make it spicy?
Absolutely. Add red pepper flakes or a drizzle of chili oil to the sauce for a spicy kick.
Can I make it ahead of time?
Yes, though it is best fresh. Leftovers keep for up to three days, and the eggplant will soften further as it sits.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat in the microwave or a hot skillet.
What should I serve with it?
It is lovely over steamed rice or noodles, or as a side alongside other Chinese dishes.
Silky, Garlicky, and Simple
This eggplant with garlic sauce pan sears tender, silky eggplant and tosses it in a savory, tangy garlic and ginger sauce. It is a classic Chinese dish that turns a humble vegetable into something deeply flavorful and satisfying.
Light, nutritious, and ready in about 30 minutes, it is perfect over rice for a quick meatless meal. Once you try it, this eggplant with garlic sauce will become a regular.
Craving another quick, better than takeout favorite? Our healthy orange chicken is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chinese Eggplant with Garlic Sauce
Ingredients
Equipment
Method
- Wash the eggplants and cut them into 2 inch long pieces, about 1/2 inch thick.
- To reduce bitterness, soak the eggplant in a bowl of salted water for 10 to 15 minutes, then drain and pat dry.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium high heat.
- Add the eggplant pieces in a single layer and cook for 8 to 10 minutes, turning occasionally, until softened and slightly browned, working in batches to avoid overcrowding.
- Remove the cooked eggplant from the skillet and set aside.
- Add a little more oil to the skillet if needed, then add the garlic and ginger and saute for 1 minute, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water.
- Pour the sauce into the skillet and bring to a simmer, stirring constantly, until thickened, about 1 to 2 minutes.
- Return the cooked eggplant to the skillet and toss to coat with the garlic sauce.
- Garnish with chopped green onions and sesame oil if using, then serve immediately over cooked rice.
Nutrition
Notes
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