Quick and flavorful Chinese eggplant stir-fry in garlic sauce. Tender, savory, and perfect with rice—ready in under 30 minutes.
Watch How To Make Chinese Eggplant in Garlic Sauce – Recipe Video
Chinese Eggplant in Garlic Sauce is a classic Sichuan-inspired dish that’s beloved for its bold flavors and satisfying texture. Tender, melt-in-your-mouth eggplant is stir-fried and coated in a savory, slightly sweet, and garlicky sauce that pairs perfectly with steamed rice. It’s packed with umami flavour and works great both as a main or side dish.
This dish highlights the unique qualities of Chinese eggplants, which are longer and thinner than Western varieties, with a delicate skin and milder taste. It’s a fantastic option for a vegetarian main course (just omit the minced meat) or a flavorful side, and it comes together quickly, making it perfect for weeknight dinners. Whether you’re new to Chinese cooking or a seasoned home chef, this dish is a delicious and approachable way to explore authentic Chinese flavors.
🥢 Why You’ll Love This Chinese Eggplant in Garlic Sauce
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Packed with Flavor: Savory garlic sauce with a hint of spice and sweetness
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Fast & Easy: Ready in under 30 minutes
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Versatile: Works as a main or side, with or without meat
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Perfect with Rice: Soaks up every drop of sauce
🍆 What is Chinese Eggplant?
Chinese eggplant is a type of Asian eggplant known for its long, slender shape and vibrant purple skin. Unlike the more common globe eggplant, Chinese eggplant has a thinner skin, fewer seeds, and a sweeter, more delicate flavor. Its flesh is tender and less bitter, making it ideal for stir-frying, braising, or grilling, ideal for Chinese cuisines.
Key Characteristics:
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Shape & Size: Slender and cylindrical, usually 6 to 12 inches long.
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Skin: Smooth, thin, and lavender to deep purple in color.
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Texture: Soft, spongy, and low in bitterness
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Flesh: Pale and tender with very few seeds.
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Flavor: Mild, sweet, and less bitter than Western varieties.
Try our Deep‑Fried Crispy Eggplant recipe too!
🍽 Common Uses in Asian Cooking
Chinese eggplant is popular in Chinese and Southeast Asian cuisine, especially for:
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Stir-fries
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Braised dishes (e.g., claypot eggplant)
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Grilling or roasting
- Vegetarian dishes and hot pots
Its sponge-like texture absorbs flavors well, especially garlic, soy sauce, and chili oil.
🧊 How to Store Fresh Chinese Eggplant
- Do not wash Chinese eggplant before storing as it speeds up spoilage.
- Do not store in very cold sections of the refrigerator as it can cause chilling injury, leading to brown spots and mushy texture.
- Storing Chinese Eggplant properly helps maintain its firm texture and delicate flavour. If using within 1-2 days, store them in a cool, dry place away from direct sunlight, like a pantry or countertop.
- For longer storage for 5-7 days, place unwashed eggplants in a plastic bag and keep them in the crisper drawer in the refrigerator. Wrap them loosely with a paper towel to absorb moisture and prevent rot.
🛒 Ingredients You Need for Making Chinese Eggplant in Garlic Sauce
- Chinese Eggplant
- Minced Meat
- Garlic (chopped)
- Ginger (Peel and chop)
- Spring Onion (chopped)
- Spicy Broad Bean Paste (Seasoning)
- Oyster Sauce
- Light Soy Sauce
- Dark Soy Sauce
- Sugar
- Water Black Vibegar
- Cornstarch Solution
Overview On How to Make Chinese Eggplant in Garlic Sauce
Part 1: Prepare Ingredients
- Cut the Chinese eggplants into thick strip. Soak in salt water for about 5 minutes and drained well.
- Mince chicken or pork meat.
- Chop garlic and ginger.
- Dice spring onion, separate white and green part.
- Prepare seasonings.
Part 2: Cook Chinese Eggplant in Garlic Sauce
- Heat up oil in wok. Add in minced meat and fry till meat turns white and is thoroughly cooked.
- Add in chopped garlic, ginger and white part of spring onion. Stir fry to mix well.
- Then add in seasonings. Start with spicy broad bean paste followed by oyster sauce, light soy sauce, dark soy sauce and sugar. Stir fry to mix well.
- Next add in eggplant and continue to fry till eggplant is well mixed with the meat sauce before adding water. Reduce heat and cook the eggplant with lid on for another 4 minutes.
- When cooked, stir in black vinegar and thicken with cornstarch solution.
- Lastly, garnish with diced green spring onion.
🍚 Serving Suggestions
Serve hot with:
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Steamed jasmine or white rice (to soak up the sauce)
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Brown rice for a healthier option
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Steamed buns or flatbread for something different
Best enjoyed fresh from the wok while the eggplant is tender and the sauce is rich and flavorful.
✅ Cooking Tips for Success
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Use Chinese or Japanese eggplants: Their thinner skin and natural sweetness work best. They are thinner, longer, sweeter and less bitter compared to globe eggplants.
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Soak in salt water: Soak the cut eggplants in salt water for a few minutes. Then pat dry. This removes excess moisture and bitterness and helps with browning.
- Cut eggplants diagonally or thick strips. This increases surface area for better sauce absorption and even cooking.
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Don’t overcook: Eggplant should be tender but not mushy.
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Serve immediately: Eggplant becomes soggy if it sits too long in the sauce.
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Add vinegar last: This preserves its brightness and prevents it from evaporating during cooking.
- Serve with steamed jasmine rice to soak up the savoury garlic sauce.
❤️ Some Recipes That You Might Like
Steamed Pumpkin Huat Kueh 蒸金瓜发糕
Braised Pork Ribs With Pumpkin 金瓜焖排骨
Chinese Eggplant in Garlic Sauce 蒜蓉炒矮瓜
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Ingredients
Ingredients:
- 300 grams eggplant, cut into thick strip and soak in salt water
- 200 grams minced meat
- 5 cloves garlic, chopped
- 50 grams ginger, peeled and chopped
- 2 stalk spring onion, chopped (separate green from white)
Seasonings:
- 1 tbsp spicy broad bean paste
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- ½ cup water
- 1 tbsp black vinegar
Cornstarch Slurry:
- 1 tbsp cornstarch
- 2 tbsp water
Have ready all ingredients to prepare the dish.
First cut the eggplant into thick strips. Then have ready water and add 1 tsp salt into it. Soak the eggplant in the salt water for about 5 minutes. This is to prevent the eggplant from turning brown. Remove from the water and drain well.
Then minced some chicken meat or pork and set aside.
Also chop garlic and ginger. Dice spring onions and separate white part and greens of spring onions. Set aside for later use.
Lastly prepare all seasonings needed to cook the dish.
Heat wok on medium heat. Then add cooking oil. Swirl the oil to evenly coat the wok.
When the oil is hot, add in mince meat. Cook the minced meat until the meat turns white and is thoroughly cooked. Then add in chopped garlic, ginger and the whites of spring onion. Stir fry to give a good mix.
Then add in seasonings. Start by adding spicy broad bean paste, followed by oyster sauce, light soy sauce, dark soy sauce and sugar. Stir to mix well.
Add eggplant. Stir fry the eggplant until golden on the surface, and the inside has turned tender.. Make sure the eggplant is well mixed in the minced meat sauce. Then add water. Cover with lid and cook the eggplant for about 4 minutes.
When the eggplant is cooked, add in black vinegar. Stir to mix well.
Thicken the eggplant dish with cornstarch slurry and garnish with chopped spring onions. And we are done!
Serve with steamed rice and enjoy!
Instructions
Prepare Ingredients:
Cooking Braised Eggplant in Garlic Sauce:
Enjoy!
Recipe Video
Notes
- Use Chinese or Japanese eggplants for this dish. They are thinner, longer, sweeter and less bitter compared to globe eggplants.
- Cut the eggplants diagonally or thick strips. This increases surface area for better sauce absorption and even cooking.
- Soak the cut eggplants in salt water for a few minutes. Then pat dry. This removes excess moisture and bitterness and helps with browning.
- Serve the dish immediately: Eggplant can become soggy if it sits in sauce for too long.
- Serve with steamed jasmine rice to soak up the savoury garlic sauce.
