Eggplants in Garlic Sauce

Stir Fry Chinese Eggplant in Garlic Sauce

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I hope everyone had a great Thanksgiving!  I know what I am thankful for… food!  But as much as I love Thanksgiving food, I’ve had enough turkey and Thanksgiving left overs.  So today, something completely different… here’s how to make authentic Chinese Eggplant in Garlic Sauce (aka 魚香茄子) at home!  It makes a great side dish and also an entree if you’re a vegetarian.

Easy Chinese Eggplant in Garlic Sauce
Easy Chinese Eggplant in Garlic Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:
  • 2 chinese eggplants
  • 1 tbsp soy sauce (gluten free ones, if you're in to that)
  • Cooking oil/fat of choice
  • 1/2 tbsp of minced fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, finely chopped
Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

Here’s what Chinese Eggplants look like!

Instructions

1.  Slice the Chinese eggplants like so:

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

2.  Now, first thing we are going to do as soon as you cut it is soak them in some saltwater.  This is to keep the eggplants from browning and turning ugly.  I have them soak while I work on other dishes in the kitchen, so about 15 minutes.

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

3.  Mince your garlic and ginger, and chop your scallion if you haven’t already done so:

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

4.  Next up, heat a skillet up with hot water.  Add some oil and salt to the hot water.  When it starts boiling, throw the eggplants in the hot water for just a minute or until you see the purple skin start turning slightly brown.  This step will prevent your eggplants from absorbing too much oil and getting all greasy.

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

Here’s what they will look like at this point:

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

5. In another pan, add cooking oil and set at high heat.  Dump in your minced ginger and garlic.

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

6.  If you like it spicy, add some hot chili now.  I recommend adding a little.  If you hate spicy food though, just skip this step.

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

7.  Add the eggplants and soy sauce, (and optional: sprinkle some sugar) and stir around for a few minutes (about 5 minutes or until eggplants are cooked thoroughly).  At the very end, add the chopped scallions and stir and turn off the fire.

Make Authentic Stir Fry Chinese Eggplant in Garlic Sauce at Home!

And… that’s it! Dump all that on a plate and enjoy your delicious home made Chinese cuisine!

Stir Fry Chinese Eggplant in Garlic Sauce

Stir Fry Chinese Eggplant in Garlic Sauce

Ingredients

  • 2 chinese eggplants
  • 1 tbsp soy sauce (gluten free ones, if you're in to that)
  • Cooking oil/fat of choice
  • 1/2 tbsp of minced fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, finely chopped

Instructions

  1. Slice the Chinese eggplants like so:
  2. Now, first thing we are going to do as soon as you cut it is soak them in some saltwater. This is to keep the eggplants from browning and turning ugly. I have them soak while I work on other dishes in the kitchen, so about 15 minutes.
  3. Mince your garlic and ginger, and chop your scallion if you haven’t already done so:
  4. Next up, heat a skillet up with hot water. Add some oil and salt to the hot water. When it starts boiling, throw the eggplants in the hot water for just a minute or until you see the purple skin start turning slightly brown. This step will prevent your eggplants from absorbing too much oil and getting all greasy.
  5. In another pan, add cooking oil and set at high heat. Dump in your minced ginger and garlic.
  6. If you like it spicy, add some hot chili now. I recommend adding a little. If you hate spicy food though, just skip this step.
  7. Add the eggplants and soy sauce, (and optional: sprinkle some sugar) and stir around for a few minutes (about 5 minutes or until eggplants are cooked thoroughly). At the very end, add the chopped scallions and stir and turn off the fire.
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http://ohsnapletseat.com/2013/12/02/easy-chinese-eggplant-with-garlic-sauce/

This an be a delicious veggie entree, but I always eat it as a side! Looking for an entree to go with?  Here’s my most popular chicken entree – Easy Coconut Milk Curry Chicken!

  • author's avatar

    By: Tina T

    Tina is a foodie that loves eating deliciously and healthily. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger of Oh Snap! Let’s Eat! and Paleo in Atlanta. Read more…

  • author's avatar

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9 thoughts on “Stir Fry Chinese Eggplant in Garlic Sauce

  1. Adrian Fleur

    Hey there! Great recipe, and I hope to try it one day! I love it – Thailand has a similar aubergine/eggplant dish, except it uses oyster or mushroom sauce instead of soy, and tons of Thai basil instead of scallion. Some red chilli too. =)

    Reply
  2. Laura

    Just wanted to say I followed the recipe exactly. It was delicious! My first stab at cooking chinese eggplant and now I am hooked. I am also going to change how I add ginger and green onions to my stir fry now, doing it like this vs. adding as part of a blanched peanut-oil based sauce at the end. Thank you for sharing!

    Reply
  3. nourished roots

    The other night we had eggplant from a Thai restaurant and it was so yummy I have been craving it ever since. I was psyched to see this recipe because it will meet that craving so nicely! thanks for sharing!

    Reply
  4. Cassandra

    That was delicious! And so quick and easy! Have made variations, but never parboiled the eggplant first. Not only less greasy, but sped up the cooking process. I added some green beans to the boiling water, and diced chile peppers and shiitake mushrooms to the pan. Only issue, I should have doubled the recipe as we both wanted more!

    Reply
  5. Mila Duboff

    Eggplant has always intrigued me, but I have never managed to make it not soggy and with a soft and edible skin. Your advice about treating it in cold, then hot water really solved the problem, and though I used ordinary eggplant, the recipe was delicious! Almost as good as I have eaten in the best Chinese restaurants! Thank you, you will be in my “Favorites” forever!

    Reply
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