Chinese Eggplant with Garlic Sauce – Quick & Easy! (VIDEO)
Sep 28, 2022, Updated Apr 19, 2024
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This Chinese Eggplant with Garlic Sauce is gently steamed, then lightly sauteed and tossed with a flavorful and umami-rich garlic sauce! It’s one of my favorite ways to eat eggplant, and this vegetarian dish is perfect as a side or served with rice for a more filling main course!
Watch the Chinese Eggplant with Garlic Sauce Recipe Video Below!
Table of Contents
- Watch the Chinese Eggplant with Garlic Sauce Recipe Video Below!
- Ingredients for Chinese Eggplant with Garlic Sauce
- What is Chinese Eggplant?
- How to Pick Chinese Eggplant
- Chinese Eggplant with Garlic Sauce: Recipe Instructions
- Expert Tips for the Best Chinese Eggplant with Garlic Sauce
- What to Serve with Chinese Eggplant
- Chinese Eggplant with Garlic Sauce Recipe
Ingredients for Chinese Eggplant with Garlic Sauce
This Chinese Eggplant with Garlic Sauce recipe is an amazing and flavorful way to enjoy this classic Chinese vegetarian dish!
- Chinese Eggplant: Chinese Eggplant is also called Asian Eggplant. If you cannot find Chinese Eggplant, you can substitute with regular Eggplant.
- Garlic
- Ginger
- Light Soy Sauce: this is your “light” or “all-purpose” soy sauce.
- Dark Soy Sauce: Dark soy sauce is different from “light” soy sauce in that it is thicker, sweeter, and used to darken dishes.
- Sugar
- White Pepper: I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- MSG: As you know, I like to use MSG in moderation as a flavor enhancer; this is always optional!
- Chicken Stock
- Cornstarch: Cornstarch will help thicken the Garlic Sauce into that velvety texture that Chinese restaurants made so famous.
- Neutral Oil: My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
What is Chinese Eggplant?
Chinese Eggplant is also called Asian Eggplant. It is smaller and longer than American Eggplant. It’s thin skin and mild flavor (due to having less seeds, which is what causes American Eggplant to taste bitter) is perfect for stir-frying, sauteing, and grilling.
I’ve been able to find Chinese or Asian Eggplant at many different Asian grocery stores (Chinese: 99 Ranch, Korean: H Mart, Japanese: Mitsuwa). It may not be labeled as “Chinese” eggplant but you’ll know it’s the right one because it’ll be smaller and longer.
How to Pick Chinese Eggplant
- Try to pick one that is roughly same in size – I prefer the smaller/thinner ones, as I find them to be even less bitter.
- The skin should be bright and shiny, with no bruises or brown spots.
- The eggplant should be bendable but firm.
Chinese Eggplant with Garlic Sauce: Recipe Instructions
1. Steam the Eggplant
The first step in making Chinese Eggplant with Garlic Sauce is cutting the eggplant into 1/2″ thick pieces about 3-4 inches long. The goal here is to cut the eggplant thick enough to withhold the steaming process and still be firm and meaty. Cut the eggplant into uniform pieces so they cook evenly.
Next, place the eggplant into a steamer basket and cover. Steam for 10-12 minutes until the eggplant is soft but still pliable. It should hold up and not break apart when you hold a piece. Remove from the steamer and dry with a paper towel to remove the excess moisture.
2. Prepare Your Sauce
Next, mix the Garlic Sauce by combining chicken stock, light soy sauce, dark soy sauce, sugar, white pepper, msg, and cornstarch. I always like to premix my sauce to have it ready to go during the fast cooking process.
3. Sauté The Chinese Eggplant
Now that your eggplant is steamed and patted dry to remove excess moisture and your sauce is mixed, chop garlic and ginger and set them together next to your pan. I like to have my ingredients ready to go because the cooking process can be quick here!
In 2 tablespoons of neutral oil over medium high heat, sauté your garlic and ginger for 30 seconds followed by the eggplant. Sauté for 2 minutes to give them color, flipping them halfway to evenly brown.
4. Add the sauce
Once the eggplant is sautéed, immediately add your sauce and stir to combine. The cornstarch in the sauce will help it thicken up and turn into a beautiful garlicky glaze. Continue cooking over medium high heat until the sauce has reduce and the eggplant is ready to serve!
Serve your completed Chinese Eggplant with Garlic Sauce with a freshly steamed bowl of rice for a hearty vegetarian meal or as a delicious side dish! The Chinese Eggplant is firm but meaty and so delicious. The rich garlic sauce absorbs into each piece of eggplant so well and gives it so much flavor!
PRO TIPS
Expert Tips for the Best Chinese Eggplant with Garlic Sauce
How to Pick the best Chinese Eggplant
- Try to pick one that is roughly same in size – I prefer the smaller/thinner ones, as I find them to be even less bitter.
- The skin should be bright and shiny, with no bruises or brown spots.
- The eggplant should be bendable but firm.
Cutting Your Chinese Eggplant
- Cut your eggplant into 1/2″ thick pieces about 3-4 inches long.
- The goal here is to cut the eggplant thick enough to withhold the steaming process and still be firm and meaty.
- Cut the eggplant into uniform pieces so they cook evenly.
Recipe Tips
Premix Your Sauce
- The cooking process for the Garlic Sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.
Success is in the Prep
- Like most Chinese restaurant dishes, this recipe for Chinese Eggplant with Garlic Sauce comes together extremely quickly once you start cooking. The key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce and vegetables ready and easily accessible during the cooking process.
Storage Tips
You can store Chinese Eggplant with Garlic Sauce in an airtight container in the refrigerator for up to 3 days.
What to Serve with Chinese Eggplant
I love eating Chinese Eggplant with Garlic Sauce with some of my favorite classic Chinese restaurant dishes – try it with a bowl of fluffy Egg Fried Rice (make Chicken Fried Rice or Shrimp Fried Rice if you want to add a protein) and savory Soy Sauce Pan Fried Noodles!
Other Vegetable Sides
I think Chinese vegetable dishes are some of the best – they’re simple enough to let the flavors of the vegetables shine and usually comes with a perfectly paired sauce. Some of my favorites are my Bok Choy with Garlic Sauce, Gai Lan with Oyster Sauce, and Chinese Smashed Cucumber Salad.
Readers LOVE my copycat recipes for the famous Din Tai Fung Cucumber Salad, and garlicky and addictive Din Tai Fung Green Beans!
If you tried this Chinese Eggplant with Garlic Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Eggplant with Garlic Sauce
Ingredients
- 1.5 lb Chinese Eggplant, about 3 eggplant
- 2 tbsp neutral oil, avocado, vegetable, or canola oil
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1/4 tsp white pepper
- 1/4 tsp MSG, optional
- 1/4 cup high quality chicken stock
- 1/2 tbsp cornstarch
- 6 cloves garlic, chopped
- 1/2 tbsp ginger, minced
Instructions
- Cut eggplant at an angle into 1/2" thick pieces about 3-4 inches long.
- Place the eggplant in a steamer basket and steam for 10-12 minutes until under.
- In a small bowl, mix together chicken stock, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken stock, and corn starch. Chop garlic and mince ginger and set aside.
- Once the eggplant is steamed, place them on a paper towel and pat them dry to remove excess moisture.
- Over medium high heat, add 2 tbsp of netural oil and saute garlic and ginger. Add in eggplant and stir fry for 2 minutes until they take on a golden brown color.
- Add the premixed sauce, then stir to coat the eggplant for about 2 minutes until the sauce thickens to a glaze. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Impressive flavors.
Eggplant wasn’t a food I enjoyed much when I was younger but I’ve grown to love it more and more, especially when it’s cooked with garlicky sauce. This recipe never gets old and so comforting to eat with rice.
one of my favorite vegetables to eat and I love eating it this way. Amazing sauce that pairs well with the eggplant.
So delicious!! I have made Chinese eggplant in the past but this one is wayy better! I like the method of steaming it in advance. This is my new go to recipe!