Chinese Eggplant In Garlic Sauce

This mouthwatering Chinese Eggplant In Garlic Sauce is so easy to make with tender and juicy strips of eggplant stir-fried in a flavorful Szechuan-style garlic sauce. 

Chinese Eggplant In Garlic Sauce

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Chinese Eggplant In Garlic Sauce

This recipe was first posted November 13, 2013

Szechuan Cuisine is a very spicy form of Chinese cooking, incorporating lots of garlic and chili peppers. Szechuan eggplant is a famous Chinese dish also known as 'eggplant in Chinese hot garlic sauce'.

Chinese Eggplant

Traditionally this dish is prepared by deep frying the eggplant strips, but I sauteed mine in less oil in a non-stick skillet.

Szechuan eggplant is made with long thin eggplants these eggplants are sold in Asian markets and most major supermarkets. You can substitute regular eggplant to make this dish.

How To Make Chinese Eggplant In Garlic Sauce

  1. Cut eggplants into strips about 2 inches long and 1/2 inch wide. Set aside.
  2. Prepare sauce ingredients and set aside.
  3. Saute eggplant strips until golden and soft, remove eggplant from skillet and set aside. Add garlic, ginger, spring onion, and bell pepper strips and cook until fragrant.
  4. Add cooked eggplant and stir sauce before adding to skillet. Stir well to coat eggplant until sauce thickens. Remove from heat and serve.

Other Asian Style Dishes To Try

Chinese Eggplant In Garlic Sauce

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
112 kcal / 468 kJ
Fat:
7 g
Protein:
2 g
Carbs:
10 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
38 min
Ready in:
53 min
For:
4 Servings

Ingredients

For The Sauce

For The Eggplant

Instructions

  1. 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.
  2. Heat oil in a large skillet or wok on medium-high heat, saute eggplant strips until golden brown (may need extra oil).
  3. Remove eggplant strips and set aside. Add garlic, ginger, spring onions and bell pepper, saute until fragrant, about 2 minutes.
  4. 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.

Notes

Best Chinese Eggplant in Garlic Sauce

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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13 Comments
  1. SARAH DOSS
    August 29, 2019

    Good except a bit too sweet for our taste; will cut to 1 T Brown Sugar. Also, next time I will add a teaspoon of hot chili paste (Sambal Oelek) to the sauce. I used 1/3/ cup veg. broth 1/3 cup regular soy sauce and it was just right in terms of salty. Thanks – it was an easy, healthy supper!

    • Michelle Blackwood
      August 29, 2019

      Thank you for your feedback Sarah, so happy that you will try it again and adjust it to make it your own.

  2. June
    August 19, 2019

    I followed this recipe exactly as Michelle set out. Prep and method was easy and on the table in no time. Flavourful and very nourishing. Highly recommend it to my friends.

    • Michelle Blackwood
      August 19, 2019

      June, I’m happy it was easy to prepare and you enjoyed it. Thank you for sharing it with your friends, I really appreciate it.

  3. Leola
    August 4, 2019

    Thanks for posting this recipe, Michell! I look for healthy wheat-free veggie based recipes. I got the type of eggplant you featured in this recipe in my organic (two young woman farmers!) farm share this week. I always wished I could make the eggplant like the yummy chinese-american food takeout but didn’t know how. Your technique worked great! To simplify things and avoid the sugars and cornstarch, I skipped the sauce ingredients except the Braggs Amino. The eggplant was still moist and delicious! I sauteed Tempeh in olive all in another pan and added it to the eggplant over a small amount of leftover wheat-free pasta instead of rice. Delicious, filling dinner!

    • Michelle Blackwood
      August 4, 2019

      Leola, I’m so happy it turned out for you with the adjustments you made, I love that you added the tempeh as well.

    • Leola
      August 6, 2019

      I thought the aminso made it salty-tasting enough — no salt needed but I put a couple of turns of black pepper since I didn’t have any bell pepper on hand when I made the recipe.
      Michelle, my apologies for the misspelling of your name in my review above – I cant figure out how to edit it.

      • Michelle Blackwood
        August 6, 2019

        Leola, thank you, I’m happy it turned out great without the salt. No problem with the misspelling, I don’t get bent out of shape when that happens. I appreciate your feedback.

  4. pravin Sivan
    April 10, 2019

    Mam …Dont we need to add any salt?

  5. Adrienne
    March 29, 2019

    Omg this was fantastic and so easy to make!! It’s one of my faves in the restaurants. Thank you so much for posting this!!

    • Michelle Blackwood
      March 30, 2019

      You are welcome Adrienne, I’m so happy you enjoyed it. Thank you for your feedback, I really appreciate it.

  6. Maria
    December 11, 2018

    Amazing flavor and so easy to prepare!