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Chinese Eggplant with Garlic Sauce served in a blue and white patterned bowl, garnished with chopped green onions.
Layla

Chinese Eggplant with Garlic Sauce

Tender, silky eggplant bathed in a savory-sweet garlic sauce that rivals your favorite takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Chinese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 lb Chinese eggplant about 3 long eggplants, cut into 3-inch batons
  • 1 tsp kosher salt
  • 3 tbsp neutral oil such as vegetable or canola, divided
For the Sauce
  • 2 tbsp soy sauce
  • 1 tbsp Chinkiang black vinegar or substitute balsamic vinegar
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 3 tbsp water
For Aromatics
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 4 scallions cut into 1-inch pieces, white and green parts separated
  • 2 dried red chiles optional, torn in half
For Finishing
  • 1 tsp toasted sesame oil

Equipment

  • Large wok or 12-inch skillet
  • Small Bowl (for sauce)

Method
 

Prep the Eggplant
  1. Toss eggplant batons with salt in a colander and let drain for 15 minutes. This draws out moisture so the eggplant sears instead of steaming. Pat very dry with paper towels.
Make the Sauce
  1. In a small bowl, whisk together soy sauce, black vinegar, Shaoxing wine, sugar, cornstarch, and water until smooth. Set near the stove.
Cook the Eggplant
  1. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat until shimmering. Add half the eggplant in a single layer and cook undisturbed for 3 to 4 minutes until deeply browned on one side. Flip and cook 2 minutes more until tender. Transfer to a plate. Repeat with remaining 1 tablespoon oil and remaining eggplant.
Build the Sauce
  1. Return all eggplant to the pan. Push to one side, add garlic, ginger, white parts of scallions, and dried chiles if using. Stir-fry 30 seconds until fragrant.
  2. Pour in the sauce mixture and toss everything together. Cook 1 to 2 minutes until the sauce thickens and clings to the eggplant. Remove from heat, stir in sesame oil and scallion greens. Serve immediately over steamed rice.

Notes

Chinese eggplant has thin skin and fewer seeds than globe eggplant, but you can substitute 2 large globe eggplants peeled and cut into sticks. For extra depth, add 1 teaspoon fermented black bean sauce with the garlic. The dish is best eaten right away; leftover eggplant softens considerably.