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.

4.92 from 37 votes

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Course: Entrée, Main Course

Cuisine: Asian

Keyword: Chinese eggplant in garlic sauce

Prep Time: 15

Cook Time: 38

Servings: servings

Calories: 165kcal

Equipment

1 large skillet

Ingredients

2 medium Chinese eggplants

For The Sauce

1/2 cup vegetable broth
3 tablespoons Bragg liquid aminos or soy sauce
2 tablespoons 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

2 tablespoons vegetable oil ( I used grape seed oil)
4 cloves garlic minced
1 teaspoon ginger grated
2 spring onions finely chopped
1/4 cup red bell pepper cut into strips
Salt to taste

Instructions

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.

Nutrition