Swap out your weekly stir-fry for this delicious Chinese eggplant recipe, the perfect veggie alternative that sacrifices none of the flavors. Packed with eggplant garlic sauce, you'd never guess this classic Chinese dish was gluten-free AND vegan.
Wash and dry the Asian eggplant. Then proceed with cutting the eggplant into quarters lengthwise, then into two. (Refer to the images on the blog.)
Brine the Chinese eggplant. To do this, mix water and salt in a large bowl until the salt has dissolved. Add the eggplants, then place a heavy object over the bowl to keep the eggplant submerged – like a lid or a plate/bowl. Set aside for 15- 20 minutes.
Drain and dry well. I like to spin them in a salad spinner first. Then, pat them dry with a clean kitchen towel.
Coat the eggplant with cornstarch – you can put it in a bowl and toss it together.
Prepare the remaining ingredients
As the eggplant is brining, measure out what's needed of the other ingredients. Mince the garlic and ginger.
Make the sauce by mixing all the sauce ingredients in a small bowl and whisking well until there are no lumps.If you are planning on making rice for this dish, you can start it while the eggplant is brining.
Cook the eggplant
Heat a large pan or wok over high heat. Add half the oil and swirl it around the pan. Add the eggplant pieces in a single layer and reduce the heat to medium. Stir-fry and turn the pieces every minute until they are tender and browned on all sides. This cooking process should take 4-5 minutes only. Once cooked, place the eggplant on an empty plate.
Increase the heat to high, add the remaining oil and swirl to coat the pan. Add the garlic, ginger, and chili paste, then stir-fry for 30-60 seconds.
Stir the sauce in the bowl to keep it mixed, then carefully pour it into the pan. Stir-fry for 15-30 seconds – the sauce should thicken and become glossy as it cooks. If it thickens too quickly, add a little water and allow it to cook off before serving.
Return the eggplant to the pan. Toss to coat with the sauce. You only need to cook it for a further 1-2 minutes. Give the dish a taste and adjust any ingredients to taste.This Chinese eggplant stir-fry is best enjoyed over rice or noodles. You can top it with green onions, scallions, red chili, and some sesame seeds before serving.
Storage Instructions
It's best to enjoy this dish fresh. Store any leftovers in the refrigerator, covered for between 3-5 days. Alternatively, you can freeze for up to 6 months.Reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.
Notes
Adjust the spice: feel free to reduce/increase the chili paste to adjust the spice levels to your personal preference.
Adjust sauce ingredients: in general, most of the sauce ingredients can be adjusted to personal preference (soy for saltiness, sugar for sweetness, etc.)
Optional Add-ins: There are several ways you can adapt this Chinese garlic eggplant stir-fry.
Other vegetables: there are several other veggies you could add, including julienned carrots, mushrooms (shiitake or others), and sweet/bell peppers.
Nuts: instead of the sesame seeds, you could top off the stir-fried eggplant with lightly toasted cashews or peanuts.
Aromatics: in terms of the sauce, there are several ways you can increase flavor - for example, with oyster sauce or hoisin sauce.
Protein: instead of or alongside the eggplant, you could add tofu or chickpeas for added protein.
Check the blog post for more tips and answers to top FAQs.