Description
Tender eggplant cooked until silky and coated in a rich garlic sauce with soy sauce, rice vinegar, and green onions. This savory, slightly sweet dish is quick, comforting, and perfect served over warm rice.
Ingredients
Scale
- 2 medium eggplants, cut into bite sized chunks
- 4 cloves garlic, finely minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 1/2 cup water
Instructions
- Heat a large skillet or wok over medium heat and add the vegetable oil.
- In a bowl, mix soy sauce, rice vinegar, sugar, water, and the cornstarch mixture until smooth.
- Add the eggplant pieces to the pan and cook until they begin to soften and lightly brown.
- Add the minced garlic and stir briefly until fragrant.
- Pour in the prepared sauce and cook until it thickens and coats the eggplant.
- Stir in the sliced green onions.
- Serve warm over rice and enjoy.
Notes
- Cut the eggplant into even pieces so it cooks at the same speed.
- Stir gently to keep the eggplant pieces intact.
- Add the garlic near the end so it does not burn.
- For a spicier version, add chili flakes or chili paste.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant with garlic sauce, garlic eggplant, Chinese eggplant recipe, vegan eggplant dish, savory eggplant stir fry