Description
This Eggplant with Garlic Sauce Stir Fry is a savory and aromatic dish featuring tender eggplant coated in a glossy garlic sauce. Perfect with steamed rice or noodles, it’s a flavorful, quick-to-make dinner that’s both comforting and satisfying.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), cut into bite-sized wedges
- 3 tbsp vegetable oil (divided)
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green onions, chopped (white and green parts separated)
- 1 red bell pepper, sliced (optional)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (for deeper color)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ½ cup vegetable broth or water
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Prepare the eggplant
- Sprinkle cut eggplant pieces with a little salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Stir fry the eggplant
- Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add eggplant and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned. Remove and set aside.
- Make the sauce
- In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, and vegetable broth.
- Sauté aromatics
- In the same skillet, add the remaining 1 tbsp oil. Add garlic, ginger, and the white parts of green onions. Sauté for 30 seconds until fragrant.
- Combine and thicken
- Return eggplant (and red bell pepper, if using) to the pan. Pour in sauce and stir to coat. Add cornstarch slurry and cook 1–2 minutes until the sauce thickens.
- Finish and serve
- Stir in the green onion tops, adjust seasoning if needed, and serve hot with steamed rice.
- Prep Time: PT10M
- Cook Time: PT12M
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Calories: 180kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg