Name: Chinese Eggplant with Garlic Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 Chinese Eggplant; 7 cloves Garlic (minced); 2 stalks Green Onion (chopped); 2 Red Chili (optional, chopped); 2 tbsp Vegetarian Oyster Sauce; 1 tbsp Soy Sauce; 1 tsp Sugar; 1 tbsp Black Vinegar; 1 tbsp Sesame Oil; 1 tbsp Sesame Seeds; 4 tbsp Oil

Welcome to the 20-minute dinner series, where I make easy 20-minute recipes for 23 days!

Today we are making Restaurant Styled Chinese Eggplant with Garlic Sauce. My Secret Garlicy and savory sauce drizzled all over perfectly steamed eggplant; get your rice ready because you will be eating bowls and bowls of rice.

Chinese Eggplant with Garlic Sauce is not only healthy but also incredibly delicious. If you have never tried Chinese Eggplant, this is a sign to be blown away!

I will be honest; I am not a fan of eggplant; it is my most disliked vegetable.

However, after trying steamed eggplant with my secret garlic sauce, I am obsessed with this dish and make it every week!

Chinese Eggplant with Garlic Sauce is perfect for those that don’t like eggplant but want to get more vegetables in their diet in 2021. Trust me; if I love it, you will love it too!

The secret for keeping the purple in eggplants is soaking it in vinegar for 5 minutes.

This step is optional as it doesn’t affect the taste, but if you are serving guests, soak the eggplant in 6 cups of water and 3 tbsp of vinegar for 5 minutes, and the eggplant will stay nice and purple even after steaming.

Do you want more 20-minute recipes? Here are some of my go-to recipes!

Ingredients (Serves 2-4)

3 Chinese Eggplant
7 cloves of Garlic minced
2 stocks of Green Onion chopped
2 chopped Red Chili (optional)
2 tbsp of Vegetarian Oyster Sauce
1 tbsp of Soy Sauce
1 tsp of Sugar
1 tbsp of Black Vinegar
1 tbsp of Sesame Oil
1 tbsp of Sesame Seeds
4 tbsp of Oil

[mv_video jsonLd=”true” key=”tdcelmwyaj5qpxyimr8g” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1680147867/zv4yhjihwgtcgfsft2fe.jpg” title=”Restaurant Styled 20 Minutes Chinese Eggplant with Garlic Sauce”]

Cut the ends of the eggplant off and cut the eggplant in half. Slice the eggplant in half again and cut it into 2-inch pieces.
Place the eggplant skin side facing down in a bowl and steam for 5-7 minutes.
In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, chopped red chili, and the white parts of the green onion.
Heat 4 tbsp of oil, and once the oil is hot, pour it over the sauces and mix.
Once the eggplant is ready, transfer it onto a new plate. Pour garlic sauce all over the eggplant and garnish with green onion.

Chinese Eggplant with Garlic Sauce

By Tiffy Cooks

4.67 from 3 votes

My Secret Garlicy and savory sauce drizzled all over perfectly steamed eggplant, get your rice ready because you will be eating bowls and bowls of rice. Chinese Eggplant with Garlic Sauce is not only healthy, vegetarian, but also incredibly delicious. If you never tried Chinese Eggplant, this is a sign to be blown away!

Print Recipe Pin Recipe

Prep Time:5

Cook Time:15

Total Time:20

Course: Appetizer, Dinner, Main Course, Side Dish

Cuisine: Asian, Chinese

Diet: Vegetarian

Keyword: 20 Minute Recipes, asian dinner, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, chinese, Chinese Food, dinner Ideas, easy dinner, eggplant, Healthy, Healthy Asian Recipes, quick and easy recipe, quick dinner, quick meal, QUICK RECIPES, vegetable, VEGETARIAN, Vegetarian Recipes

Servings: People

Calories: 283kcal

Ingredients

3 Chinese Eggplant
7 cloves Garlic minced
2 stalks Green Onion chopped
2 Red Chili optional, chopped
2 tbsp Vegetarian Oyster Sauce
1 tbsp Soy Sauce
1 tsp Sugar
1 tbsp Black Vinegar
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
4 tbsp Oil

US Customary – Metric

Instructions

Cut the ends of the eggplant off and cut the eggplant in half. Slice the eggplant in half again and cut into 2-inch pieces
Place the eggplant skin side facing down in a bowl and steam for 5-7 minutes.
In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, chopped red chili, and the white parts of the green onion.
Heat 4 tbsp of oil, and once the oil is hot, pour it over the sauces and mix.
Once the eggplant is ready, transfer it onto a new plate. Pour garlic sauce all over the eggplant and garnish with green onion.

Video

Notes

The secret for keeping the purple in eggplants is soaking it in vinegar for 5 minutes.

Nutrition

Calories: 283kcalCarbohydrates: 27gProtein: 5gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 508mgPotassium: 921mgFiber: 11gSugar: 15gVitamin A: 354IUVitamin C: 43mgCalcium: 71mgIron: 2mg

7 Comments

My local store didn’t have Asian eggplant, just the rounder one (Sicilian, I think?). I love eggplant though so I’m going to try this recipe with it. Does it matter what kind of eggplant I use?

Tiffany says:

February 8, 2024 at 4:19 am

Hey Trish, the rounder eggplants will work just as well as long as you cut it in similar lengths. Thanks for asking!

Reply

Love this recipe so much, I’ve made it three times in two weeks. What’s the best way to store leftovers? sauce and eggplant separately?

Excellent website. A lot of useful info here.
I’m sending it to several buddies ans additionally sharing in delicious.
And obviously, thank you for your effort!

I tried this recipe to use up an aubergine (UK based clearly!) I had lying around and it has now become a go to dish. Such an easy and delicious recipe! Thanks for sharing

Get ready to fall in love with eggplant! This quick and savory recipe will have you reaching for seconds—and maybe even thirds. Perfect weeknight dinner!