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Easy Chinese Eggplants With Spicy Garlic Sauce Recipe

Chinese Eggplant Recipe With Garlic Sauce

Bianca Turci
This Chinese Eggplant Recipe with Garlic Sauce features crispy eggplant bites coated in a sticky, spicy, savory-sweet garlic sauce ⏤ simple but packed with flavor! 
Perfect for weeknight dinners, this recipe is better-than-takeout.Naturally Vegan!
4.95 from 39 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Inactive Time 30 minutes
Total Time 53 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 2 people
Calories 379 kcal

Ingredients
  

For The Eggplants

  • 2 eggplants (chopped into bite-sized pieces)
  • 2 teaspoon kosher salt
  • 2 tbsp (20 g) cornstarch
  • 2 tbsp (25 ml) peanut oil (or vegetable, canola, sunflower)

For The Sticky Sauce

  • 1/2 tbsp (6 ml) peanut oil (or vegetable, canola, sunflower)
  • 3 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/4 cup (60 ml) water
  • 2 and 1/2 tbsp (45 ml) soy sauce
  • 2 and 1/2 tbsp (35 ml) rice vinegar (or white vinegar)
  • 2 tbsp (25 g) brown sugar (or white granulated sugar)
  • 1 tbsp (10 g) cornstarch

Instructions
 

  • STEP ONE: Salt the eggplants. Place the chopped eggplants in a colander, sprinkle with salt and allow to rest for 30-40 minutes to draw out the excess moisture for a more tender texture and a bolder flavor. Once done, blot them dry.
  • STEP TWO: Coat the eggplants. In a large shallow bowl, add the cornstarch and eggplants, and toss until each piece of eggplants is evenly coated with cornstarch.
  • STEP THREE: Cook the eggplants. In a large non-stick skillet over medium heat, add the peanut oil and heat until hot. Add in the eggplants making sure they’re sitting in a single layer without overlapping for best texture. Cook until crispy (4-5 minutes), then flip and cook until crispy again. Remove from the skillet and transfer to a clean plate.
  • STEP FOUR: Make the sauce. In a small bowl, add the water, soy sauce, rice vinegar, brown sugar, and cornstarch. Mix until combined and the cornstarch has dissolved completely. Set aside.
  • STEP FIVE: Saute the garlic and ginger. In the same skillet over medium-low heat, add more oil and heat until hot. Add the garlic and ginger and saute until fragrant, stirring frequently. Do not allow the garlic to brown, lower the heat if needed.
  • STEP SIX: Assemble the dish. Give another quick mix to the sauce and then pour it into the skillet with the garlic and ginger. Cook on low heat until the sauce has thickened into a maple syrup-like consistency. Turn off the heat and pour the sauce over your eggplants and toss. Serve immediately.
    If preferred, serve eggplants and sauce separately so the sauce can be drizzled on right before eating by each person (eggplants will stay crispier this way).

Notes

Storing Instructions: This dish is best eaten fresh as it may lose the crispiness overtime and turn soggy if stored together with the sauce, so I don’t particularly recommend storing but it can be stored if needed. Place in an air-tight container in the refrigerator for up to 2-3 days.
Reheating Instructions: Reheat in a skillet over medium heat with a splash of water to loosen up the sauce.

Nutrition

Calories: 379kcalCarbohydrates: 53gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 3599mgPotassium: 1136mgFiber: 14gSugar: 28gVitamin A: 106IUVitamin C: 12mgCalcium: 68mgIron: 2mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
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