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Chinese Eggplant In Garlic Sauce

Chinese Eggplant in Garlic Sauce is a delicious and flavorful dish featuring tender eggplant coated in a savory garlic sauce. This dish is perfect as a side or main course and pairs well with steamed rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 People
Calories 220 kcal

Equipment

  • 1 wok or large skillet
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spoon for stirring
  • 1 serving dish

Ingredients
  

  • 1 pound Chinese eggplant Cut into 2-inch slices.
  • 4 tablespoons vegetable oil
  • 4 cloves garlic Minced.
  • 1 tablespoon fresh ginger Minced.
  • ΒΌ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chili garlic sauce Adjust to taste.
  • 2 green onions chopped For garnish.

Instructions
 

  • Heat the vegetable oil in a wok or large skillet over medium-high heat.
  • Add the minced garlic and ginger to the oil. Stir-fry for about 30 seconds, or until fragrant.
  • Add the sliced eggplant to the wok and stir-fry for 5-7 minutes, or until the eggplant is tender and slightly browned.
  • In a small bowl, mix together the soy sauce, rice vinegar, sugar, and chili garlic sauce.
  • Pour the sauce over the cooked eggplant in the wok. Stir well to coat the eggplant evenly. Cook for an additional 2-3 minutes.
  • Remove from heat and transfer to a serving dish.
  • Garnish with chopped green onions before serving.

Notes

For a spicier version, increase the amount of chili garlic sauce.
You can substitute Chinese eggplant with regular eggplant if needed, but the texture and taste may differ slightly.
This dish is best served hot and can be paired with steamed rice or noodles for a complete meal.