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–+ servings
Crispy Chinese Eggplant with Garlic Sauce

Crispy Chinese Eggplant with Garlic Sauce for Quick Vegan Bliss

This Crispy Chinese Eggplant with Garlic Sauce is a quick and delightful vegan alternative to takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pieces Chinese Eggplant Select tender varieties for the best flavor.
  • 1 teaspoon Salt Kosher or sea salt to remove bitterness.
  • 1/2 cup Cornstarch Creates a crispy coating when frying.
  • 2 tablespoons Peanut or Vegetable Oil For frying.
For the Sauce
  • 2 tablespoons Light Soy Sauce Swap with tamari for a gluten-free option.
  • 1 tablespoon Dark Soy Sauce Optional but adds depth of flavor.
  • 1 tablespoon Sugar Adjust to taste.
  • 1 tablespoon Ginger Freshly chopped.
  • 3 cloves Garlic Finely chopped.
  • 1/4 cup Water Balances sauce consistency.

Equipment

  • Nonstick Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Eggplant: Cut the Chinese eggplant into bite-sized pieces and soak in salted water for about 15 minutes. Rinse well and pat dry.
  2. Coat the Eggplant: Toss the dried eggplant pieces with cornstarch until well coated.
  3. Heat the Oil: Preheat a skillet over medium-high heat and add 2 tablespoons of oil.
  4. Fry the Eggplant: Place the coated eggplant pieces in a single layer and fry for 8-10 minutes until golden brown.
  5. Sauté the Aromatics: Transfer eggplant to a plate, add ginger and garlic to the skillet, and sauté for 1-2 minutes.
  6. Combine and Thicken Sauce: Return fried eggplant, add sauce ingredients, and stir for 2-3 minutes until thickened.
  7. Serve the Dish: Serve hot over rice or tossed with noodles, garnished with green onions or sesame seeds.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 12mgCalcium: 30mgIron: 1.5mg

Notes

Ensure eggplant is fully dried after soaking to prevent sogginess. Fry in a single layer for the best texture.

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