Chinese Garlic Eggplant
Tender eggplant stir-fried with fragrant garlic, soy sauce, and a touch of sesame oil. A classic vegetarian dish with bold, savory flavors and a silky texture.
- Total time
- 25 min
- Servings
- 4
- Calories
- 156
- Protein
- 2g
Ingredients
- 1.5 lbs eggplant
- 8 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp sugar
- 3 tbsp vegetable oil
- 1 tbsp ginger, minced
- ½ tsp red chili flakes
- 2 tbsp green onion, sliced
- 1 tsp sesame seeds
Instructions
- 1
Cut eggplant into 2-inch cubes. Toss with 0.5 tsp salt and let sit for 10 minutes to draw out moisture.
- 2
Pat eggplant dry with paper towels. Mince garlic and ginger separately.
- 3
Heat 2 tbsp vegetable oil in a 14-inch wok or large skillet over high heat until shimmering.
- 4
Working in batches, cook eggplant until golden and tender, about 4-5 minutes per batch. Transfer to a plate.
- 5
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and chili flakes. Cook for 30 seconds until fragrant.
- 6
Return eggplant to wok. Add soy sauce, rice vinegar, and sugar. Toss to coat.
- 7
Drizzle with sesame oil and toss gently until combined.
- 8
Transfer to serving plate. Garnish with green onion and sesame seeds. Serve immediately over rice.
Tools you’ll need
- 14-inch wok or large skillet
- sharp knife
- cutting board
- paper towels
- wooden spoon or wok turner
- measuring spoons
- small bowl for sauce
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
