Name: Chinese Eggplant with Garlic Sauce (Better Than Takeout)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: chinese inspired
Ingredients: 2 Chinese eggplants (about 1 lb), cut into 2-inch pieces; 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1-inch piece ginger, minced; 2 green onions, chopped; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; ¼ cup water; ½ teaspoon sesame oil (optional); Red pepper flakes, to taste (optional); Cooked rice, for serving

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If you’ve ever ordered garlic eggplant at a Chinese restaurant and wished you could make it at home—this is your moment. This Chinese eggplant with garlic sauce is tender, savory, a little sweet, and packed with bold flavor in every bite. And the best part? You don’t need a wok or fancy ingredients to recreate it.

This easy stir-fry uses just a few pantry staples and turns humble eggplant into a flavorful, takeout-style dish that’s both satisfying and light. Whether you’re vegetarian, looking for a new meatless Monday recipe, or just want something fresh and fast, this dish checks all the boxes.

Chinese Eggplant with Garlic Sauce (Better Than Takeout)

Why You’ll Love This Garlic Eggplant Recipe

This Chinese-style eggplant stir fry is everything you want in a quick weeknight dinner:

Incredibly flavorful thanks to garlic, ginger, soy sauce, and vinegar.
Fast and easy—ready in about 20 minutes.
Perfectly tender eggplant without deep frying.
Naturally vegan and easy to make gluten-free.
Delicious over a bowl of steamed rice or noodles.

It’s a great way to enjoy more vegetables without sacrificing flavor, and the savory, garlicky sauce is so good, you might want to double the batch!

Ingredients

2 Chinese eggplants (about 1 lb), cut into 2-inch long pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, minced
2 green onions, chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
¼ cup water
½ teaspoon sesame oil (optional)
Red pepper flakes, to taste (optional)
Cooked rice, for serving

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Step-by-Step Instructions

1. Prepare the Eggplant

Cut the Eggplant: Slice the eggplant into 2-inch long pieces, about ½-inch thick.
Optional Soak: For softer texture and to reduce bitterness, soak the eggplant in salted water for 10–15 minutes. Drain and pat dry.

2. Cook the Eggplant

Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Sauté: Add eggplant in a single layer. Cook for 8–10 minutes, turning occasionally, until browned and tender. Work in batches if needed.
Remove: Transfer the cooked eggplant to a plate and set aside.

3. Make the Garlic Sauce

Sauté Aromatics: Add a touch more oil if needed. Sauté minced garlic and ginger for about 1 minute, until fragrant.
Mix the Sauce: In a bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and water.
Simmer: Pour the sauce into the skillet. Stir and simmer until thickened, about 1–2 minutes.

4. Combine and Serve

Toss the Eggplant: Return the cooked eggplant to the pan and toss to coat with sauce.
Garnish: Add green onions, a drizzle of sesame oil (if using), and red pepper flakes to taste.
Serve: Spoon over steamed rice and serve hot.

Variations

Make it spicy: Add Szechuan peppercorns or a spoonful of chili garlic sauce.
Add protein: Toss in tofu or ground pork for a heartier version.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
Lower sugar: Reduce or omit the sugar for a lighter sauce.

How to Store and Reheat

To Store:
Refrigerate leftovers in an airtight container for up to 3 days.

To Reheat:
Reheat gently in a skillet over medium heat or microwave for 1–2 minutes.

To Freeze:
Freezing is not recommended as eggplant can become mushy once thawed.

Frequently Asked Questions

What is Chinese eggplant?

Chinese eggplant is long, slender, and purple with thinner skin and a milder, sweeter flavor than globe eggplant. It’s perfect for stir-frying and doesn’t need to be peeled.

Can I use regular eggplant?

Yes, but the texture may be a bit firmer and slightly more bitter. Be sure to soak in salt water and pat dry.

Is this dish vegan?

Yes, this recipe is naturally vegan and uses only plant-based ingredients.

Can I make this ahead of time?

It’s best served fresh, but you can prep the sauce and chop the eggplant in advance.

Do I need to peel the eggplant?

No, Chinese eggplant skin is thin and tender, so no peeling is necessary.

Can I bake the eggplant instead of frying?

Yes, you can roast the eggplant at 425°F for 20–25 minutes until soft, then toss with the sauce.

What does garlic sauce taste like?

It’s savory, garlicky, a bit sweet, and slightly tangy—packed with umami.

Is this Chinese eggplant dish spicy?

Not unless you add red pepper flakes or chili sauce—it’s mild by default.

Can I use other vegetables?

Yes, this sauce works great with zucchini, mushrooms, or bell peppers.

What kind of rice should I serve this with?

Jasmine rice, brown rice, or even cauliflower rice work well.

Conclusion

This Chinese eggplant with garlic sauce is proof that simple ingredients can deliver bold, irresistible flavor. Whether you’re looking for a quick weeknight dinner or a delicious vegan main dish, this recipe is a keeper. It’s hearty, satisfying, and packed with savory garlic goodness in every bite.