Chinese Eggplant Recipe With Garlic Sauce
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 and naturally Vegan!
Ingredients
For The Eggplants
- 2 eggplants chopped into bite sized pieces
- 1 tsp kosher salt
- 2 tbsp cornstarch
- 2 tbsp peanut oil or vegetable oil
For The Stir Fry
- 1/2 tbsp peanut oil or vegetable oil
- 3 cloves garlic minced
- 1 tbsp ginger minced
For The Sticky Sauce
- 1/4 cup water
- 2 and 1/2 tbsp soy sauce use gluten-free soy sauce for GF eaters
- 2 and 1/2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
Instructions
- Place the chopped eggplants in a colander, sprinkle with salt and allow to rest for 30-40 minutes. Pat dry, then transfer to a large shallow bowl and add in the cornstarch. Toss until evenly coated on all sides.
- In a large non-stick skillet over medium heat, add the peanut oil and heat until hot. Add in the eggplants and spread them into a single layer (they shouldn't overlap or they will turn soggy). Cook one side at a time until the eggplants are crispy on the outside and soft on the inside (about 8-10 minutes in total), then remove them from the skillet and transfer them to a clean plate.
- In a small bowl, add the water, soy sauce, rice vinegar, brown sugar and cornstarch. Mix until combined and the cornstarch is completely dissolved. Set aside.
- Add the peanut oil to the same skillet, place over medium heat and heat until hot, then add in the garlic and ginger. Stir fry until fragrant (don't let the garlic turn brown). Immediately add in the eggplants, give another whisk to the sauce, then pour it in. Stir until the eggplants are coated evenly and the sauce thickens (you're looking for a sticky maple syrup-like consistency). Turn off the heat and serve immediately! Serve hot as a side or over rice or noodles as a main.
Notes
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