Pan-Fried Chinese Eggplant with Garlic Sauce Recipe 🍆 15 Min Tender, Savory & EASY Authentic Dish!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener while all-purpose flour is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Heat 1 to 2 tablespoons of olive oil in a non-stick pan over high heat.

Chop the chinese eggplant by slicing it in half and then cutting it into bite-sized pieces, removing the stems.

Add the sliced eggplant to the frying pan and reduce the heat to medium-high.

Cook the eggplant, stirring every minute, until tender and fully cooked, about 12 minutes total, adjusting heat as necessary to prevent burning.

In a measuring cup, combine 1/4 cup of water and 1/4 cup of reduced sodium soy sauce.

Add minced garlic to the measuring cup with the soy sauce and water.

If desired, add honey (1 teaspoon to 1 tablespoon) for sweetness.

Add 1/8 teaspoon of red pepper flakes to the mixture, adjusting to taste for spice level.

Add 1 tablespoon of cornstarch to the mixture and stir until combined.

Pour the sauce mixture into the frying pan with the eggplant and stir to coat the eggplant in the sauce.

Cook for an additional 1-2 minutes until the sauce thickens and coats the eggplant.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens