This simple side dish of garlic eggplant is made with Chinese eggplant in a mouth-watering garlic sauce. It’s the perfect side with noodles or fried rice.
This is an all-time favorite Chinese Eggplant in garlic sauce recipe that I’m sure you’re going to love. It’s an easy side dish to accompany your noodles or fried rice. I’m not very fond of eggplants, but this dish really appealed to me when I had it for the first time in a tiny Chinese restaurant in China Town in London. Tender glossy eggplants sautéed with garlic and soy sauce and that hint of sweet and salty in the background was an absolute delight. I’ve been making it ever since and it’s so easy!
This recipe uses Asian Eggplants that are the same as Japanese or Chinese eggplants but not the same as the Italian eggplants that you get in the stores. These eggplants are thin and long and slightly bitter as compared to the bigger variety that are sweeter.They can be cut into thin long strips or diced into smaller pieces like I’ve done here. 
I absolutely love garlic and any dish that uses generous amounts of garlic is a sure shot hit in my books. The flavor of the pungent garlic is what’s prominent in this dish and it tastes amazing. The sauce is a mix of soy sauce, a little rice wine, Chinese black vinegar or balsamic vinegar, some sugar and a little salt. You can garnish it with some chopped spring onions. It’s a delightful mix of flavors that spark up this easy and popular Chinese vegetable dish that comes together in less than 30 mins. Enjoy!
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Garlic Eggplant
- Total Time: 23 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegetarian
Description
Sweet and savory garlic eggplant, a simple side dish thats perfect for weeknight dinners. Ready in under 20 minutes!
Ingredients
- 2 Asian Eggplants
- 2 large garlic cloves
- 1 tbsp soy sauce
- 1 tbsp chinese black vinegar or balsamic vinegar
- 1 tsp rice wine
- 1/2 tsp sugar
- 3 tbsp canola oil
- 1/4 tsp salt
Instructions
- Add the diced eggplants to a pot of salted water and let them sit for 15 minutes. Drain and pat them dry.
- In a bowl, mix the soy sauce, vinegar, rice wine, sugar, and salt.
- In a wok, heat 2 tablespoons of oil.
- Sauté the eggplants over high heat for 2-3 minutes per side, or until slightly golden and tender. Transfer to a plate.
- In the same wok, add 1 tablespoon of oil and cook the minced garlic over low heat until it begins to change color, being careful not to burn it.
- Add the eggplants and sauce mixture. Mix well and cook for another minute.
- Transfer to a serving bowl immediately.
- Garnish with spring onions and serve hot.
Notes
- For a smokier flavor, char the eggplant over an open flame or under a broiler before slicing.
- If you don’t have rice wine, you can substitute with a touch of dry sherry or white wine.
- Leftover Garlic Eggplant can be stored in the refrigerator for up to 3 days; it’s delicious served cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Can I use Italian eggplants instead of Chinese eggplants for this recipe?
It’s best to use Chinese or Japanese eggplants as they are thinner and have a different flavor profile compared to Italian eggplants, which are sweeter and not as suitable for this garlic sauce.
How can I adjust the sweetness in the garlic sauce?
You can modify the sweetness by adjusting the amount of sugar; simply add more or less to suit your taste.
What can I use to garnish the garlic eggplant besides spring onions?
You could also use chopped cilantro or sesame seeds for added flavor and texture as an alternative to spring onions.
