This Chinese eggplant with garlic sauce is one of my favorite dishes when I’m craving something savory, aromatic, and satisfying. The eggplant becomes melt-in-your-mouth tender, while the sauce is rich with garlic, soy, and just the right balance of sweetness and acidity. I love how comforting it feels when served over a bowl of warm steamed rice.
Why You’ll Love This Recipe
I like how this dish packs so much flavor with minimal effort. It’s a quick stir-fry that feels like restaurant-quality but is easy to make at home. The garlic sauce is bold and deeply savory, and it clings beautifully to the eggplant. Plus, it’s vegetarian-friendly and flexible depending on how spicy or mild I want it to be. Whether I’m cooking for myself or guests, it always impresses.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound Chinese or Japanese eggplants (about 2 to 3 eggplants)
4½ tablespoons neutral oil (such as vegetable, canola, or peanut oil)
2 teaspoons minced fresh ginger
5 to 10 dried red chilies, de-seeded and sliced
2 scallions, chopped
directions
In a small bowl, I combine ½ cup hot water and 1 tablespoon sugar, stirring until dissolved. Then I add 1 tablespoon cornstarch, 1½ tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, ½ teaspoon dark soy sauce, ⅛ teaspoon white pepper, and 1 tablespoon minced garlic. I mix everything together and set the bowl aside.
I trim the ends off the eggplants and slice them into triangular bite-sized pieces by cutting at an angle and rotating the eggplant each time.
I heat a wok or large skillet over medium-high heat until lightly smoking, then swirl in 1½ tablespoons oil. I add the eggplant in a single layer and cook for about 3 to 4 minutes, flipping occasionally, until it starts to brown lightly.
I pour in another 1½ tablespoons of oil and continue cooking the eggplant for another 4 minutes, stirring occasionally, until it’s soft, lightly seared, and slightly translucent. I remove the eggplant and set it aside.
I raise the heat to high and add the final 1½ tablespoons of oil to the pan. Then I add 2 teaspoons minced ginger, the remaining 1 tablespoon minced garlic, and the dried chilies. I stir-fry for about 1 to 2 minutes until the mixture is fragrant.
I return the eggplant to the wok and stir to combine it with the aromatics.
I give the sauce mixture a quick stir to make sure the cornstarch is evenly distributed, then pour it into the wok. I stir everything together and let it simmer until the sauce thickens and coats the eggplant.
I finish by adding chopped scallions, give everything a final toss, and serve hot with steamed rice.
Servings and timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Vegan: I use a vegan oyster sauce to keep this dish plant-based.
Gluten-free: I swap regular soy sauce with gluten-free tamari and use a gluten-free version of oyster sauce.
Mild or spicy: I adjust the number of dried red chilies depending on how spicy I want the dish. Sometimes I add a pinch of chili flakes for extra heat.
Alternative eggplants: When I can’t find Chinese or Japanese eggplant, I use globe eggplant. I just slice them thinner and cook them a bit longer.
Low oil version: I reduce the oil and steam the eggplant first before tossing it in the sauce to make it lighter.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in a pan over medium heat. If the sauce becomes too thick or sticky, I add a splash of water to loosen it up while reheating.
FAQs
What kind of eggplant works best for this recipe?
I prefer using Chinese or Japanese eggplants because they’re tender, less bitter, and have fewer seeds. If I use regular eggplant, I cut them thin and remove excess seeds for a better texture.
Can I make this ahead of time?
Yes, I often prep the sauce and slice the eggplants earlier in the day. While the dish is best served fresh, I find it reheats well and still tastes great.
How can I make this dish spicier?
If I want more heat, I simply add more dried chilies or even a small spoon of chili paste to the sauce. For a milder version, I leave out the chilies completely.
Do I need to salt the eggplant before cooking?
I don’t usually salt the eggplant in this recipe. Since Chinese and Japanese eggplants are less bitter, they don’t need pre-salting. I just cook them directly after cutting.
What can I serve with Chinese eggplant and garlic sauce?
I like to serve this with plain steamed white rice or jasmine rice. It also pairs well with a side of stir-fried greens or tofu if I want to turn it into a full meal.
Conclusion
Chinese eggplant with garlic sauce is one of those recipes I turn to when I want a fast, flavorful, and comforting dish. The tender eggplant combined with the garlicky, savory sauce is irresistible, and I love how easy it is to make at home. Whether I’m making it for a quick lunch or a cozy dinner, it always hits the spot.
Chinese eggplant with garlic sauce is a savory and satisfying stir-fry dish featuring tender eggplant coated in a bold, garlicky sauce made with soy, vinegar, and aromatics. Perfect served over rice for a flavorful vegetarian meal.
1 pound Chinese or Japanese eggplants (2 to 3 eggplants)
4½ tablespoons neutral oil (vegetable, canola, or peanut oil)
2 teaspoons minced fresh ginger
5 to 10 dried red chilies, de-seeded and sliced
2 scallions, chopped
Instructions
In a bowl, mix hot water and sugar until dissolved. Add cornstarch, oyster sauce, rice vinegar, Shaoxing wine, soy sauces, sesame oil, white pepper, and 1 tablespoon minced garlic. Stir and set aside.
Trim and cut eggplants into bite-sized triangular pieces.
Heat 1½ tablespoons oil in a wok over medium-high heat. Add eggplant and cook for 3–4 minutes, flipping occasionally to brown.
Add another 1½ tablespoons oil and cook for 4 more minutes, stirring until soft and lightly seared. Remove and set aside.
Raise heat to high. Add remaining 1½ tablespoons oil, ginger, remaining garlic, and chilies. Stir-fry for 1–2 minutes until fragrant.
Return eggplant to wok and mix with aromatics.
Stir the sauce to redistribute cornstarch and pour into wok. Stir everything together and let it simmer until thickened and glossy.
Add scallions, toss to combine, and serve hot with steamed rice.
Notes
Use vegan oyster sauce to keep it plant-based.
Swap soy sauce with tamari for gluten-free option.
Adjust chili amount for desired heat level.
Substitute globe eggplant if needed, but slice thinner.
