Glossy Garlic Braised Eggplant with Rice
Silky Chinese eggplant braised in a savory-sweet garlic sauce with a hint of umami, served over steamed rice. Fish sauce and soy create the glossy, sticky coating that makes this dish viral-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 5g
Ingredients
- 1 lb Chinese eggplant (or regular globe eggplant)
- 5 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 3 tbsp neutral oil
- 1.5 cups steamed white rice
Instructions
- 1
Cut eggplant into 2-inch chunks. Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add eggplant in a single layer. Let it sit undisturbed for 3 minutes until the bottom browns, then toss and cook 3 minutes more.
- 3
Add minced garlic and stir constantly for 30 seconds until fragrant and light golden.
- 4
Pour soy sauce, fish sauce, rice vinegar, and sugar into the skillet. Add 1/4 cup water and bring to a simmer.
- 5
Reduce heat to medium and braise for 8 minutes, stirring gently twice, until eggplant is silky and sauce coats everything glossy.
- 6
Divide rice between bowls and top with braised eggplant and all the sauce.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- spoon for stirring
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