Chinese Eggplant with Garlic Sauce Recipe

Name: Chinese Eggplant with Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 3 tablespoons canola oil; 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons; 1 cup water; 3 tablespoons garlic powder; 1 tablespoon crushed red pepper flakes; 2 tablespoons light soy sauce; 2 tablespoons oyster sauce; 5 teaspoons white sugar; 1 teaspoon cornstarch

Cook Time: 15 minutes

Stir-Fried Chinese Eggplant with Soy and Oyster Sauce

This simple and flavorful stir-fried eggplant dish combines tender Chinese eggplant with a savory sauce. Perfect for a quick weeknight meal!

Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1-inch half moons
1 cup water
3 tablespoons garlic powder, or to taste
1 tablespoon crushed red pepper flakes, or to taste
2 tablespoons light soy sauce
2 tablespoons oyster sauce
5 teaspoons white sugar, or to taste
1 teaspoon cornstarch

Directions

Heat the oil in a large skillet over high heat. Add the eggplant and cook, stirring frequently, until the eggplant becomes soft and slightly browned, about 4 minutes.
Stir in the water, garlic powder, and red pepper flakes. Cover the skillet and simmer the mixture until the water is mostly absorbed, around 5-7 minutes.
While the eggplant is cooking, whisk together the soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until the sugar and cornstarch are fully dissolved.
Pour the soy sauce mixture over the eggplant. Stir well to coat the eggplant evenly, then continue cooking until the sauce thickens, about 3-5 minutes. Stir occasionally to prevent burning.

Nutrition Facts (per serving)

Calories	187
Total Fat	8g
Saturated Fat	1g
Sodium	224mg
Total Carbohydrates	29g
Dietary Fiber	13g
Total Sugars	13g
Protein	5g
Vitamin C	10mg
Calcium	41mg
Iron	1mg
Potassium	927mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may vary depending on specific brands or measurements.

Origin and History

Chinese Eggplant with Garlic Sauce is a staple in Chinese cuisine, particularly in Sichuan and other regions with a love for bold flavors. The dish combines the tender texture of eggplant with a savory, slightly sweet garlic sauce that incorporates soy sauce, oyster sauce, and chili flakes. Eggplants, being native to India, made their way to China centuries ago through trade, and over time became a favorite ingredient in Chinese kitchens. The garlic sauce, often spiced with chili, is a typical component in Sichuan cooking, known for its bold, aromatic, and spicy profile.

Regional Variations

This dish is particularly popular in Sichuan cuisine, where the flavors are often amplified with the use of Sichuan peppercorns, giving it a numbing effect alongside the heat of chili flakes. In other regions, the sauce might be toned down or adapted to local preferences, incorporating additional ingredients like ginger or bell peppers. In some variations, eggplant is deep-fried rather than stir-fried, which gives it a different texture. In coastal regions, the dish may be enhanced with a touch of seafood, such as shrimp or fish sauce.

How It Differs from Similar Dishes

While eggplant with garlic sauce is a common dish in Chinese cooking, it stands apart from similar dishes such as "eggplant in brown sauce" or "stir-fried eggplant" by the distinct combination of soy sauce, oyster sauce, and the characteristic sweetness balanced with chili heat. Unlike many other Chinese eggplant dishes that rely more heavily on vinegar or hoisin sauce, this recipe focuses on the umami of oyster sauce, paired with the gentle spiciness of red pepper flakes, creating a unique sweet and savory flavor profile.

Where It Is Typically Served

Chinese Eggplant with Garlic Sauce is commonly served as a side dish in Chinese households and restaurants, often accompanying rice or noodles. It can also be served as a main vegetarian dish when paired with other vegetables or proteins like tofu, chicken, or beef. It's a popular choice in Sichuan restaurants, known for their spicy and flavorful dishes. The eggplants mild flavor acts as a perfect balance to the bold, intense flavors of the garlic and chili sauce.

Interesting Facts

Chinese eggplant, also known as "Asian eggplant," is typically longer and thinner than its Western counterparts, with a more delicate skin and less bitter taste.
The dish is a great example of the balance in Chinese cooking, where flavors such as salty, sweet, sour, and spicy are harmonized in one dish.
Eggplants, which are technically berries, have been cultivated in Asia for over 2,000 years, making them a key ingredient in many Asian cuisines.
Though the dish can be quite spicy, the level of heat is adjustable, allowing it to suit a wide range of palates. Adjusting the amount of chili flakes can create a milder or more fiery version.
Eggplant is also a nutritional powerhouse, rich in fiber, potassium, and antioxidants, making this dish a delicious and healthy choice when paired with whole grains or vegetables.

FAQ about Chinese Eggplant with Garlic Sauce Recipe

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat, adding a splash of water or broth if needed to restore moisture.

Yes, you can freeze this dish. Allow it to cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in a skillet.

If you don't have Chinese eggplant, you can use regular eggplant. If you want a vegetarian version, substitute oyster sauce with mushroom sauce or soy sauce. For a spicier kick, increase the amount of red pepper flakes or add fresh chili peppers. You can also replace garlic powder with fresh minced garlic.

To prevent the eggplant from becoming mushy, avoid overcooking it. Stir-fry the eggplant for about 4 minutes until tender but not soft. Also, be careful not to add too much water during the simmering process.

You can add a variety of vegetables to this dish, such as bell peppers, onions, zucchini, or mushrooms. Stir-fry them along with the eggplant for added flavor and texture.

Yes, this dish can be made ahead of time. After cooking, let it cool, and store it in the refrigerator for up to 3-4 days. Reheat it on the stove before serving.

To reduce the spice level, you can decrease the amount of crushed red pepper flakes or omit them entirely. If the dish is too spicy after cooking, try adding a bit of sugar or a dollop of sour cream to balance the heat.

Yes, you can easily add protein to this dish. Try adding cooked chicken, pork, beef, or tofu for a more filling meal. Add the protein during the last few minutes of cooking so it absorbs some of the sauce.

This recipe is not naturally gluten-free due to the soy sauce and oyster sauce. However, you can use gluten-free soy sauce and substitute the oyster sauce with a gluten-free alternative to make it suitable for a gluten-free diet.

To make this recipe vegan, substitute the oyster sauce with mushroom sauce or a vegan oyster sauce alternative, and ensure your soy sauce is vegan-friendly. You can also use vegetable broth instead of water for added flavor.

Comments

VoodooExchange

10/06/2025 01:52:54 PM

Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook).

AnnieM

05/23/2018 07:12:23 PM

I adapted some features from another recipe I found online. I started by cooking the cut up Chinese eggplant for one minute in boiling water and then drained it on paper towels. I set the eggplant aside and prepared a sauce of 3 Tbl. soy sauce, 1tbl. Rice vinegar, 1tbl. Sherry (or rice wine), 1/2 tsp. Sugar, and 1tbl. Chili garlic sauce. I heated 2 tbl. Oil in the wok and added 4 garlic cloves, 1 tbl. fresh ginger, and 2 scallions, all chopped very fine. I then added 1/2 onion sliced thin and 1/2 red (or green) pepper, stir fried 2-3 minutes (extra veggies are optional). I then added the combined sauce of soy sauce, vinegar, chili garlic sauce, etc. After heating for 1-2 minutes I added the eggplant and stir fried to combine. Covered, lowered heat, simmered for 10 minutes. Then I added a mixture of 1/2 tsp. Cornstarch and water to thicken. I think the texture and taste came out great. Delicious!

Recipe Rebel

01/17/2017 04:37:28 AM

I really loved this recipe. I used mini eggplant and made a double recipe. I used fish sauce instead of oyster sauce and Bragg's aminos for the soy sauce in the recipe. It was excellent! I read the reviews and cooked the recipe with about ½ the water and used 5 cloves of garlic in this double recipe instead of garlic powder. The eggplant got a little overdone, so I would add the sauce mixture earlier next time and let the eggplant cook while the sauce thickened. It was a little too spicy for me. But, that is easy to correct. I will definitely make again. Yummy!!!

Donna

09/29/2020 08:03:07 PM

I tweaked this recipe Eggplant gives off alot of water so its best to cut up, salt it and leave it for 30 mins to draw the salt out...if you dont the liquid you add will double and it will not come out the right way. I did fry my eggplant for only 3 mins as others suggested. I also added ginger , I used stock instead of water, extra fresh garlic, a touch of sesame oil and br sugar instead of white. All above were suggested by other reviewers. Dont! Over fry the eggplant!

Marcia

04/06/2020 10:15:21 PM

Whoa Nellie! This is SPICY! We ended up cooling it down a hair by adding a dollop of sour cream to each of our servings. Even then, it has left us with burning lips and bellies. I should have known better than to add a whole tablespoon of red pepper flakes. I used 3 lg cloves of fresh garlic instead of powdered, and honey instead of sugar. The water was not absorbed but the eggplant was getting too soft, so I just added the sauce while there was still a lot of water in the pan. It still thickened up very nicely. Other than the excessive red pepper, the flavor seemed good, and, toned down a bit... maybe reduce to a tsp of red pepper flakes, it is probably very good. So I will try it again sometime with that modification.

MargeeJ

08/06/2019 02:23:32 PM

Great recipe! Restaurant Worthy! Family loved it, even the picky eater! I agree with other reviewers, 10 mins cooking in water = mushy. I cooked it 5 min until reduced by half. This also allows for more sauce, which is the big hit of this dish. I also added/sauteed chicken, onion, green peppers first for a few minutes, then added the eggplant and lots of fresh garlic. I used Thai Chili Paste instead of pepper flakes. Yum! It's a keeper! (The moment the meal was over negotiations started over who would be taking the leftovers for lunch the next day ! It was that good! haha :) Thank you, "What's that Burning smell?"!

Tarra Tyson

10/11/2017 02:43:53 AM

Great recipe exactly as written but with lots of room for play to change it up. As is it is pretty mild, I added some garlic chili sauce to my serving and it was amazing - the rest of the family was happy with it as is. Some reviewers said it turned to mush - I think to avoid this you need to stick to the 4 minutes on the original cook and then stop simmering when there is still some water in the pan, maybe ~1/4 cup. It will add to the sauce and get thickened up just fine and the eggplant won't get mushy from cooking too long.

ElfinGrape8236

09/14/2020 07:47:46 PM

One of the best dishes I've made in a long time. I used regular eggplant as that is all I could get. I used 4 tsp of brown sugar as I like things sweet and used 4 cloves of fresh garlic, and some crumbles for body. I add some sliced red sweet peppers as it gives a lot of color. After everything cooked, emptied pan and cooked bok choy in the sauce that was left. Served over zucchini spirals. Next time might add some shrimp or brocolli. You could probably also put some asparagus in it.

Allrecipes Member

09/14/2020 07:47:46 PM

AJ Camerota

04/04/2018 11:17:28 PM

I used Hoisin sauce instead of oyster sauce. Used a pinch of splenda instead of sugar. Made sure eggplants were 90% cooked before I added the sauce. Used steel pan and worked very well Used fresh garlic and ginger and added marinated pork for a few minutes and then green onions to top off.

Heather Mattingly

08/11/2016 01:00:19 PM

Tasty dish! I seasoned the eggplant with salt, garlic powder, ginger powder and the crushed red pepper. Once in the skillet I added fresh garlic. I wanted to make sure they didn't turn to complete mush like many of the reviews. So I seared the eggplant then added the water and cooked until just tender. I poured off the excess water. I did not use corn starch or sugar. Oyster sauce is sweet enough. Directly to the skillet I added a oyster sauce and a touch of soy sauce. Adjusting the mixture as needed for taste. Ultimately it was about 4 tablespoons of oyster sauce to 1-2 of soy. I added a teaspoon of sriracha sauce also. My husband and I have always hated eggplant. We do a bi-weekly food co-op and always give our eggplant away. We won't be doing that anymore. We recently went to a restaurant that served a spicy eggplant. We loved it. This is very similar. Great flavors and we will eat it again!!!

patcheval

02/15/2025 01:00:33 AM

Loved it, only difference was I used 2 cloves of fresh garlic and One tablespoon of garlic powder.

nanacooks

02/04/2025 04:13:53 AM

Prepared the recipe with a small regular eggplant and two small bell peppers—substituted hoisin sauce for the oyster sauce. Used slightly less crushed red pepper flakes because more can always be added, but I thought the heat was just right. This preparation could be used with a variety of vegetables that have the same cooking time. I served it over rice - yummy!

BrightSauce7201

01/16/2025 12:20:12 AM

Thank you for sharing this recipe. It is very versatile as it can also be made with zucchini or tofu and used over rice, chicken or chow mien noodles. Great tip for adding the veggies to the hot oil. It really enhances the flavor of the veggies. Today I made it with zucchini because my neighbor shared her harvest. It came out wonderful. I did not have the red pepper flakes so I substituted 1/2 tsp paprika powder plus 1/4 tsp chili powder which worked well. As a personal preference I use only 2 Tbl garlic powder and 1 Tbl fresh chopped garlic. Thanks again for sharing this wonderful recipe.

Deborah Parker

09/07/2024 11:59:42 AM

Absolutely perfect — thank you!

Karen Scott

08/02/2024 05:32:13 PM

Made it once and I’m hooked.

HandySage9507

07/31/2024 10:11:29 PM

Eliminated the sugar.

Luv2cook

05/12/2024 11:40:00 PM

This is the 3rd time I made this in the last 2 months - it’s a keeper for sure.

Bobbie Kramer

03/24/2024 09:50:54 PM

Along with the eggplant, I fried 1 bell pepper and a large onion, cut into strips. I added about 1 tsp of red pepper flakes, and about the same of sugar. I used Hoisin Sauce, which is already sweet, instead of Oyster Sauce, since I didn't have any. Very happy with the result.

aambroseyoung

12/24/2023 04:45:25 PM

Excellent! I added onions, and peppers (because I needed to use them), and sliced fresh garlic instead of powder. I did add salt but I like salty stuff. So good! I may add jalapenos, snap peas, mushrooms, chicken - I'm going to try lots of variations of this recipe. Thank You!!

Cook Time: 35 minutes

Chinese Eggplant with Garlic Sauce Recipe