Description
This Easy Chinese Eggplant recipe features tender eggplant cubes stir-fried with fragrant garlic, ginger, and a savory garlic soy sauce. Perfect as a flavorful side dish or served over steamed rice, it offers a simple yet authentic taste of Chinese cuisine ready in just 30 minutes.
Ingredients
Eggplant Preparation
- 1 pound eggplant, cut into 2 inch cubes
- 1 teaspoon sea salt
- 2 tablespoons cornstarch
- 1 teaspoon black pepper
- 2 tablespoons sesame oil (or olive or vegetable oil)
Aromatics
- 2 cloves garlic, minced (for cooking with eggplant)
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced (for sauce)
Garlic Soy Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
Instructions
- Prepare the Eggplant: Cut the eggplant into 2-inch cubes and place them in a bowl. Sprinkle with 1 teaspoon sea salt, cover with water, and let sit for 15 minutes to remove bitterness and excess moisture.
- Drain and Dry: Pour the eggplant into a colander to drain the salted water. Pat dry thoroughly with paper towels to remove excess moisture, which helps achieve a better texture when cooking.
- Coat Eggplant: Transfer the eggplant to a dry bowl. Sprinkle with 1 teaspoon black pepper and 2 tablespoons cornstarch. Toss well to coat the cubes evenly, which will help create a light crispness during cooking.
- Heat Oil and Cook Eggplant: Heat 2 tablespoons sesame oil in a non-stick skillet over medium-high heat. Add the coated eggplant cubes along with minced ginger and 2 cloves of minced garlic. Stir-fry for about 6 to 7 minutes until the eggplant softens and becomes tender.
- Prepare Garlic Soy Sauce: In a small bowl, combine 3 tablespoons light soy sauce, 2 tablespoons water, 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 2 cloves minced garlic. Mix until smooth.
- Combine and Simmer: Pour the garlic soy sauce mixture into the skillet with the eggplant. Stir well to coat the eggplant evenly and cook for an additional 2 to 3 minutes until the sauce thickens and the flavors meld.
- Serve: Remove from heat and serve the savory garlic soy eggplant hot over steamed rice for a satisfying meal.
Notes
- Soaking eggplant in salted water helps reduce bitterness and prevents it from absorbing too much oil during cooking.
- Patting the eggplant dry after soaking is essential to avoid sogginess and to help it crisp up slightly when sautéed.
- Use non-stick skillet for easier cooking and to prevent sticking.
- Adjust the soy sauce and sugar as per taste preference to balance saltiness and sweetness.
- This dish pairs beautifully with steamed rice or can be served alongside other Chinese-style dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
