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
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Open the appInstructions
Step 1
Cut eggplant into 2-inch cubes. Toss with 0.5 tsp salt and let sit for 10 minutes to draw out moisture.
Step 2
Pat eggplant dry with paper towels. Mince garlic and ginger separately.
Step 3
Heat 2 tbsp vegetable oil in a 14-inch wok or large skillet over high heat until shimmering.
Step 4
Working in batches, cook eggplant until golden and tender, about 4-5 minutes per batch. Transfer to a plate.
Step 5
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and chili flakes. Cook for 30 seconds until fragrant.
Step 6
Return eggplant to wok. Add soy sauce, rice vinegar, and sugar. Toss to coat.
Step 7
Drizzle with sesame oil and toss gently until combined.
Step 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
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