Eggplant with Garlic Sauce

November 6, 2017

Eggplant with Garlic Sauce is a Chinese dish that is very easy to make and is low in carbs.


  • 2-3 long Japanese or Chinese eggplant sliced in half lengthwise and chopped
  • 2 tablespoons peanut oil
  • 4 large cloves garlic peeled and minced
  • 1 tablespoon ginger peeled and minced
  • 2-3 Chinese dried red chiles chopped
  • 4 scallions finely chopped on the bias
For the sauce:
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 tablespoon chinkiang vinegar
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 teaspoon sesame oil


  1. Whisk all the ingredients for the sauce into a bowl and set aside.
  2. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
  3. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilies and cook for 1 minute.
  4. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated and add sesame oil.
  5. Turn the heat off and serve with white or brown rice.

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