If you love eggplant, then you are going to be in awe after you have read this post! Today I am going to share a unique, delicious, stir-fry style eggplant recipe with you. It is simple, tasteful, and a perfect way to satisfy your eggplant craving.
Chinese Eggplant In Garlic Sauce is a famous and traditional dish that has its roots in Szechuan Cuisine. The cuisine is known for its heat and use of garlic. This garlic eggplant recipe is not only easy to make, but it is also very delicious. Try this recipe once, and you will keep coming back to it. That’s for sure!
What is Chinese eggplant in garlic sauce?
Chinese eggplant in garlic sauce is a famous Szechuan dish. This dish is incredibly delicious. The reason behind its unique taste is the cooking technique and the use of garlic and spices.
It is a type of stir fry that has a unique flavor. It is a perfect balance of sweet and sour. Plus, the texture you get from the fried eggplant lifts the whole dish.
Apart from the eggplant, the highlight of this garlic eggplant recipe is the garlic sauce. It is a combination of different flavors. The addition of cornstarch mixture along with molasses gives it a complexity of flavor that binds every ingredient together perfectly well.
What is the difference between eggplant and Chinese eggplant?
Eggplant has a unique, delicate flavor that sets it apart from the rest of the vegetable. There are several types of eggplants. But the most widely loved type is the Chinese eggplant. If you are wondering how Chinese eggplants are different from the rest, let me tell you how you can differentiate them:
- First of all, Chinese eggplants have a lighter shade of purple. So, you can easily distinguish them from the rest.
- These are longer in shape and are thinner.
- Chinese eggplant has a thinner skin. It won’t be hard to peel at all. In fact, because of the thin skin, it is easy to fry them in the wok for the preparation of garlic eggplants.
- Thirdly, Chinese eggplant has few seeds.
- Lastly, Chinese eggplants are not bitter in taste. As a result, they have a more “eggplant” delicate flavor without any overpowering bitterness.
What does soaking eggplant in saltwater do?
Soaking eggplant in saltwater has its benefits. For one, most people don’t prefer eggplants for their bitter taste. As you cut eggplant and soak it in salty water, it sucks out the bitterness leaving the eggplant with a better flavor profile. Furthermore, soaking it in saltwater also firms up up the eggplant flesh. As a result, as you fry it in oil, it won’t soak up a lot of oil and get soggy. Lastly, salt adds more flavor to the eggplant.
How do you prepare garlic eggplant?
- Preparing Garlic eggplant is super easy. Firstly, you have to cut the eggplants into strips and set them aside. If you are choosing to cook with regular eggplant (not Chinese), you can soak them in saltwater so that the bitterness is reduced and they are nice and firm.
- Next, you have to fry them in the wok. You can also choose to sauté them in a non-stick pan.
- As you get golden-brown color, scoop them out and set them aside. Next, add garlic, ginger, bell peppers, and spring onion, and sauté.
- Return the eggplants and pout over the prepared mixture.
- Cook until the sauce thickens. Season with salt and delicious Chinese eggplant in garlic sauce is ready to serve.
- Traditionally this dish is prepared by deep-frying the eggplant strips, but I sauteed mine in less oil in a non-stick skillet.
How to serve Eggplant In Garlic Sauce?
You can serve eggplant in garlic sauce in a variety of ways. As much as it tastes delicious alone, you can serve it with rice or noodles. Furthermore, you can also pair it up with tofu. Whatever you choose to serve it with, this stir-fry has a unique taste that complements everything.
- You can find Chinese eggplants in Asian supermarkets. However, if you don’t find them, you can use regular eggplants.
- Soaking in salt is also optional, and you can totally skip the process.
- Traditionally, eggplants are deep-fried, which requires a lot of oil. If you wish to cut down oil, you can simply sauté them in a non-stick pan with a little oil. The main aim is to get a nice golden-brown color on the eggplant strips. Also, if you are to skip oil altogether, you can roast them in the oven.
Other Asian Style Dishes To Try
- General Tso’s Chickpeas
- Easy Fried Rice
- General Tso’s Tofu
- Japchae Korean Stir-Fried Noodles
- Chinese Almond Cookies
Other Eggplant Recipes To Prepare
- Eggplant Parmesan
- Baby Eggplant Coconut Curry
- Jamaican Style Eggplant Curry
- Vegan Stuffed Eggplant
- Eggplant Stew
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- Energy: 112 kcal / 468 kJ
- Fat: 7 g
- Protein: 2 g
- Carbs: 10 g
- Preparation: 15 min
- Cooking: 38 min
- Ready in: 53 min
- For: 4 Servings
- 2 medium Chinese eggplants
For The Sauce
- 1/2 cup vegetable broth
- 3 tablespoons Bragg liquid aminos, or soy sauce
- 2 tablespoon organic cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon molasses
- 1 tablespoon cornstarch, or tapioca starch
- 1/4 teaspoon Cayenne pepper
For The Eggplant
- Cut eggplants into strips and set aside. Prepare sauce by combining vegetable broth, soy sauce, sugar, lemon juice, molasses, cornstarch, cayenne pepper and set aside.
- Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).
- Remove eggplant strips and set aside. Add garlic, ginger, spring onions and bell pepper, saute until fragrant, about 2 minutes.
- Add sauteed eggplant strips and quickly add sauce to the skillet stirring and cook stirring until sauce thickens. Check seasoning and add salt to taste if needed.