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Eggplant With Garlic Sauce

A flavorful, savory eggplant dish coated in a rich garlic sauce, perfect served over rice for a quick, healthy, and comforting meal.
Calories:
Author: Sandra Myers

Ingredients

  • 2 Chinese eggplants about 1 pound, cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1- inch piece of ginger minced
  • 2 green onions chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • ¼ cup water
  • ½ teaspoon sesame oil optional
  • Red pepper flakes to taste (optional)
  • Cooked rice for serving

Instructions

  • Wash and cut the eggplants into 2-inch pieces, about ½ inch thick. Optional: soak in salted water for 10–15 minutes to reduce bitterness, then drain and pat dry.
  • Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
  • Add the eggplant in a single layer and cook 8–10 minutes, turning occasionally, until softened and slightly browned. Work in batches if needed, then remove and set aside.
  • Add more oil if necessary and sauté garlic and ginger for 1 minute until fragrant. Whisk soy sauce, rice vinegar, sugar, cornstarch, and water in a small bowl, pour into the skillet, and simmer 1–2 minutes until thickened.
  • Return the eggplant to the skillet and toss with the sauce. Garnish with green onions and sesame oil if desired, and serve immediately over cooked rice.