Ingredients
For the Eggplant:
2 pieces Chinese eggplant (firm and shiny)
For the Sauce:
4 cloves garlic, minced
1 inch ginger, grated or ground
4 tablespoons soy sauce (low-sodium if preferred)
1 tablespoon sugar (brown or white)
2 teaspoons cornstarch
For Cooking:
2 tablespoons vegetable oil
For Garnish:
2 tablespoons scallions, chopped
Instructions
- Slice the Chinese eggplants into bite-sized pieces. Sprinkle lightly with salt and let sit for 30 minutes to draw out moisture, then pat dry.
- In a bowl, whisk together garlic, ginger, soy sauce, sugar, and cornstarch to make the sauce.
- Heat vegetable oil in a non-stick skillet over medium heat. Add the eggplant pieces and sauté for 5–7 minutes, stirring occasionally, until golden and tender.
- Pour the prepared sauce over the eggplant and stir to coat evenly. Simmer for 2–3 minutes until the sauce thickens and glazes the eggplant.
- Transfer to a serving plate, top with chopped scallions, and serve hot with steamed rice.
Notes
Add chili paste or sesame oil for extra heat or aroma.
Toss in tofu, bell peppers, or mushrooms for variety.
Use tamari instead of soy sauce for a gluten-free version.
Replace part of the sugar with honey or maple syrup for a sweeter balance.
Serve with rice or noodles to soak up the flavorful sauce.
Store leftovers up to 3 days in the fridge; reheat gently in a skillet with a splash of water.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 870mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
