Print: Chinese Eggplant with Garlic Sauce

My mother has been making this Chinese eggplant dish for me since I was a child. It is so good! Chinese eggplants are skinnier, longer, and a lighter purple color. They are also a bit denser and hold up better when cooked. This dish is mildly spicy, but you can make it very spicy if you like!

Prep

17 min

Cook

36 min

Servings

Difficulty

Medium

Ingredients

3 tablespoons canola oil
4 Chineses eggplants , halved lengthwise and cut into 1-inch half moons
1 cup water
3 tablespoons garlic powder , or to taste
1 tablespoon crushed red pepper flakes , or to taste
2 tablespoons light soy sauce
2 tablespoons oyster sauce
5 teaspoons white sugar , or to taste
1 teaspoon cornstarch

Instructions

1 Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
2 Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
3 Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chinese-eggplant-with-garlic-sauce