Braised Eggplant with Garlic Sauce is a simple, wholesome vegetarian friendly dish made with tender eggplant and fragrant garlic in a rich savoury sauce. This comforting vegetarian eggplant dish is light yet satisfying, making it perfect for simple weeknight meals. Perfect with steamed rice!
Watch How To Make Braised Eggplant with Garlic Sauce – Recipe Video
Braised Eggplant with Garlic Sauce: A Simple and Wholesome Vegetarian Home-Style Dish
Braised Eggplant with Garlic Sauce is a classic example of simple home-style cooking. With no meat and no complicated steps, this humble dish highlights the natural sweetness of tender eggplant infused with fragrant garlic and a rich, savoury sauce.
As the eggplant slowly braises, it absorbs the savoury sauce and turns soft, glossy and full of flavour. This saucy dish pairs beautifully with a bowl of steamed rice. Light, comforting and meatless, this braised eggplant is perfect for a healthy weeknight meal or as an easy vegetarian option.
🍆 Best Eggplant Choices
Best Eggplant for Braised Eggplant with Garlic Sauce
For this simple garlic braised eggplant dish (no meat), choose eggplants that turn soft and absorb sauce well when cooked.
- Chinese Eggplant (Long/Purple Eggplant)
- The best choice for braising. Long and slender with thin skin, with soft flesh that absorbs flavour easily. Cooks quickly and becomes silky when braised.
- Japanese Eggplant
- Similar to Chinese eggplant but slightly firmer. Mild, lightly sweet and holds its shape well while staying tender. Very suitable for quick braising.
✅ Tips for Best Results
Tips for Best Braised Eggplant
Choose eggplants that are firm and glossy, not wrinkled
Younger eggplants are less bitter and cook faster
Cut eggplant evenly so they braise uniformly
🔪 Ideal Cutting Styles for Braising
Best Ways to Cut Eggplant for Braising
- Long Strips Shape
- This form of cutting is most common. Cut lengthwise into 5–7 cm sticks. Even thickness helps them cook evenly and gives a neater presentation when plated.
- Large Chunks
- Cut into 2-3 cm chunks or wedges. Holds shape well during braising and is ideal for family-style serving.
- Split Lengthwise
- Slice the eggplant in half, then half again. This method of cutting keeps eggplant’s texture soft and creamy with minimal cutting, perfect for quick preparation.
🧄Ingredients for Cooking Braised Eggplant with Garlic
- Main Ingredients:
Eggplant (cut into long strips)
Garlic (minced)
Spring onion (diced, whites and greens separated)
Cooking oil
- Seasonings:
Light soy sauce
Dark soy sauce
Sugar
Black vinegar
Salt
Water
🍳 Overview: How to Make Braised Eggplant with Garlic Sauce
Part 1: Prepare Ingredients
- Cut eggplant into long strips
- Mince garlic and dice spring onion, separating whites and greens
- Mix all seasonings with water in a bowl
Part 2: Cook the Dish
- Pan fry eggplant in just enough oil till golden brown. Set aside.
- Sauté garlic and spring onion whites in a wok or claypot, stir fry until fragrant and garlic turns golden brown.
- Add fried eggplant and seasoning sauce; bring to a boil.
- Turn heat to medium low. Cover and braise until sauce thickens and eggplant is soft and glossy
- Garnish with spring onion greens and serve hot with steamed rice.
🍚 Serving Suggestions
How to Serve Braised Eggplant with Garlic Sauce
Serve Braised Eggplant with Garlic Sauce hot with plain white rice or fragrant jasmine rice. It works well as a light main dish or as part of a shared meal. If preparing ahead, reheat gently with a splash of water to loosen the sauce and maintain the silky texture.
⭐ Important Cooking Tips
- For fresh Asian varieties, soaking eggplant in water is not necessary. If soaking, make sure to pat dry completely before cooking.
- Choose the right eggplant. Chinese or Japanese eggplant work best. They have thin skin, fewer seeds and cook quickly. Avoid large, old eggplants. They can taste bitter and spongy.
- Cut the eggplant evenly into thick long strips or wedges of similar size so they cook evenly.
- Use moderate oil when cooking the eggplant. Add the liquid early in the braising stage to soften and cook the eggplant.
- Saute garlic on medium to low heat until fragrant. Burnt garlic will make the dish bitter.
- Once sauces and liquid are added, cover the pan and let the eggplant soften slowly. Stir gently to avoid breaking the eggplant.
- Do not overcook the eggplant. It is done when the eggplant is tender but still holds shape. Overcooking makes the eggplant mushy.
Braised Eggplant with Garlic Sauce 蒜蓉红烧茄子
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Ingredients
Ingredients:
- 200 gram egg plant, 1 medium eggplant
- 2 stalks spring onion, diced
- 2 cloves garlic, minced
- 3 tbsp cooking oil
Seasonings:
- ¼ tsp salt
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- 2½ tsp sugar
- 1 tsp black vinegar
- 4 tbsp water
Wash and clean eggplant. The cut into thick strips.
Mince garlic and dice spring onion, separating the whites and the greens.
In a bowl, combine all seasonings and water. Mix well and set aside.
Heat wok over medium heat. Then add enough oil, about 2 tbsp. When oil is hot, pan fry eggplant in a single layer until it turns golden brown. Remove from heat and set aside.
Heat 1 tbsp oil in a claypot (or wok) over medium heat. Add minced garlic and the white part of spring onion. Stir fry until the garlic turns golden brown and fragrant.
Add fried eggplant and pour in the seasoning sauce. Stir to mix well the fried eggplant with the sauce mixture.
Bring the sauce to a boil. Then switch to medium low heat. Cover and braise till the eggplant softened and the sauce thickened.
Turn off the heat and remove from stove. Garnish with the green part of spring onion and serve immediately.
Best enjoyed hot while the eggplant is glossy and silky over a bowl of steamed rice. Enjoy!
Instructions
Prepare ingredients:
Cooking Braised Eggplant with Garlic:
Enjoy!
Recipe Video
Notes
- For fresh Asian varieties, soaking eggplant in water is not necessary. If soaking, make sure to pat dry completely before cooking.
- Choose the right eggplant. Chinese or Japanese eggplant work best. They have thin skin, fewer seeds and cook quickly. Avoid large, old eggplants. They can taste bitter and spongy.
- Cut the eggplant evenly into thick long strips or wedges of similar size so they cook evenly.
- Use moderate oil when cooking the eggplant. Add the liquid early in the braising stage to soften and cook the eggplant.
- Saute garlic on medium to low heat until fragrant. Burnt garlic will make the dish bitter.
- Once sauces and liquid are added, cover the pan and let the eggplant soften slowly. Stir gently to avoid breaking the eggplant.
- Do not overcook the eggplant. It is done when the eggplant is tender but still holds shape. Overcooking makes the eggplant mushy.
NUTRITION
Frequently Asked Questions About This Recipe
Yes. For fresh Asian eggplants such as Chinese or Japanese eggplant, soaking is not necessary. Simply cut evenly and cook directly.
Eggplant absorbs oil quickly when cooked over low heat. Use moderate oil, pan fry briefly, then add liquid early during braising to soften the eggplant without excess oil absorption.
Yes. This Braised Eggplant with Garlic Sauce is naturally vegan when using plant-based soy sauce and seasonings.
Chinese eggplant or Japanese eggplant works best due to thin skin, fewer seeds and soft flesh that absorbs sauce well.
Yes. Reheat gently over low heat with a small splash of water to loosen the sauce and keep the eggplant silky.
