Eggplant with Garlic Sauce

Elevate your dinner table with this irresistible Eggplant with Garlic Sauce, a savory and aromatic dish inspired by classic Chinese cuisine. Tender strips of eggplant are lightly coated in cornstarch for a crisp golden exterior, then stir-fried to perfection and bathed in a luscious garlic-ginger soy sauce. A touch of oyster sauce and rice vinegar adds depth and balance, while scallions provide a fresh, vibrant garnish. This quick and easy recipe, ready in just 35 minutes, is perfect for weeknight dinners or as a flavorful vegetarian option to complement your favorite stir-fry dishes. Serve it over a bed of steamed rice for a satisfying meal bursting with bold flavors and silky textures.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium (about 1.5 pounds) Eggplant
• 1 teaspoon Salt
• 3 tablespoons Cornstarch
• 4 tablespoons Vegetable oil
• 4 cloves (minced) Garlic
• 1 teaspoon (minced) Ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Sugar
• 1 cup Water
• 1 tablespoon Cornstarch (for sauce)
• 2 stalks (sliced for garnish) Scallions

Directions

Step 1

Slice the eggplants into long strips, about ½ inch wide. Place them in a colander, sprinkle with 1 teaspoon of salt, toss to coat, and let them sit for 15 minutes to draw out moisture.

Step 2

After 15 minutes, rinse the salted eggplant under cold water to remove excess salt. Pat the eggplant strips dry with a clean kitchen towel or paper towels.

Step 3

Toss the eggplant strips with 3 tablespoons of cornstarch until evenly coated. This will help them brown and become slightly crisp when fried.

Step 4

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant in batches, ensuring they don’t overlap, for 2–3 minutes per side until golden and tender. Remove the cooked eggplant and place it on a plate lined with paper towels to absorb excess oil.

Step 5

In the same skillet or wok, add 1 tablespoon of vegetable oil. Reduce the heat to medium and sauté the minced garlic and ginger for 30 seconds until fragrant.

Step 6

In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sugar, water, and 1 tablespoon of cornstarch to create the sauce.

Step 7

Pour the sauce mixture into the skillet and stir well. Cook for 1–2 minutes until the sauce thickens.

Step 8

Add the cooked eggplant back into the skillet and toss gently to coat the eggplant evenly in the garlic sauce.

Step 9

Remove the skillet from heat and transfer the eggplant to a serving dish. Garnish with sliced scallions.

Step 10

Serve hot with steamed rice or as part of a larger meal.

Nutrition Facts

Serving size	1827.9 grams (1827.9g)

Amount per serving	% Daily Value*
Calories	1026

Total Fat 55.20g	71%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 34.80g
Cholesterol 0mg	0%
Sodium 6706mg	292%
Total Carbohydrate 130.90g	48%
Dietary Fiber 45.30g	162%
Total Sugars 56.70g
Protein 20.50g	41%

Vitamin D 0IU	0%
Calcium 219mg	17%
Iron 5mg	27%
Potassium 3674mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 7.4%

Carbs: 47.5%