Crispy Garlic Sauce Chinese Eggplant That Elevates Dinner

This Garlic Sauce Chinese Eggplant is a delightful vegan dish bursting with flavor, perfect for any dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Sauces

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

10 oz Chinese Eggplant Feel free to substitute with other types if needed.
1 tsp Salt Essential for enhancing flavor.

For the Coating

2 tbsp Cornstarch Critical for achieving a crispy exterior.

For the Sauce

1 tbsp Light Soy Sauce Use tamari for a gluten-free option.
1 tbsp Water Balances the flavors in the sauce.
½ tsp Dark Soy Sauce Adds richness and deeper color.
2 tsp Sugar Balances the savory notes.

For Cooking

2½ tbsp Peanut Oil Ideal for frying; substitute with vegetable oil if desired.

For Aromatics

1 tsp Ginger Minced, adds aromatic warmth.
3 cloves Garlic Chopped, providing distinctive aroma and taste.

Equipment

Nonstick skillet

Method

Step-by-Step Instructions

Prepare Eggplant: Soak the sliced eggplant in salted water for 15 minutes, drain and pat dry.
Coat Eggplant: Evenly sprinkle cornstarch over the eggplant and toss to coat well.
Cook Eggplant: Heat peanut oil in a nonstick skillet over medium-high heat. Fry the eggplant for 8-10 minutes until golden brown.
Stir-fry Aromatics: Sauté minced ginger and chopped garlic in the skillet until fragrant.
Combine: Return fried eggplant to the skillet, add soy sauces, water, and sugar, stirring until the sauce thickens.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 16gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 700mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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