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Sautéed Chinese Eggplant in Garlic Sauce

A delightful and quick dish featuring tender sautéed eggplant in a rich garlic sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Chinese
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chinese eggplant, sliced diagonally Look for shiny skin for freshness.
  • 3 tablespoons vegetable oil Used for sautéing.
  • 5 cloves garlic, minced Adds rich flavor.
  • 1 tablespoon ginger, minced For additional depth.
  • 2 tablespoons soy sauce For seasoning the dish.
  • 1 tablespoon oyster sauce (or vegetarian alternative) Enhances umami flavor.
  • 1 tablespoon sugar Balances flavors.
  • 1 teaspoon sesame oil For finishing flavor.
  • to taste Green onions and sesame seeds for garnish Adds crunch and brightness.

Method
 

Preparation
  1. Start by slicing the Chinese eggplant diagonally into 1-inch pieces.
  2. Soak the pieces in salted water for about 10 minutes to mitigate bitterness, then drain and pat dry.
Cooking
  1. In a large pan or wok, heat the vegetable oil over medium-high heat.
  2. Add the minced garlic and ginger to the pan, stirring for about 30 seconds or until fragrant.
  3. Introduce the sliced eggplant to the pan and stir-fry for about 5-7 minutes until tender and slightly browned.
  4. In a small bowl, mix soy sauce, oyster sauce, sugar, and sesame oil, then pour this mix into the pan and stir well to coat the eggplant evenly.
  5. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken.
  6. Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe dish for up to a month. Reheat over medium heat with a splash of water or broth.