Chinese Eggplant with Garlic Sauce [Ready in 20 Minutes!]

This Chinese eggplant recipe is one of the most popular recipes on my blog! It's a very simple eggplant stir fry that anyone can make (beginner chefs, you can make this!).

Learn how to cook eggplant so it's tender, moist, and dressed in a garlicky, smoky, sour, and nutty sauce. The flavors are reminiscent of something you might have tasted in Taiwan or Singapore. I love cooking with eggplant because it's a vegetable that absorbs flavor so beautifully and pairs so well with a side of rice. It makes cooking dinner so easy!

This eggplant recipe is vegan and can also be made gluten-free by swapping soy sauce for liquid aminos or tamari sauce.

Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients:
• 2–3 long Japanese eggplant or Chinese eggplant, sliced in half lengthwise and chopped
• 2 tablespoons peanut oil
• 4 large cloves garlic, peeled and minced
• 1 tablespoon ginger, peeled and minced
• 2–3 Chinese dried red chilis, chopped
• 4 scallions, finely chopped on the bias

For the sauce:
• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon chinkiang vinegar
• 1 tablespoon shaoxing wine or dry sherry
• 1 teaspoon sesame oil

Pickled Plum is a food blog with over a thousand Asian recipes that are easy to make, with a focus on Japanese food and meatless options. Grab my FREE ecookbook by signing up for the newsletter.

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[DGClass]

I spent like 20min looking for an eggplant recipe and after watching several videos I must say I truly enjoyed yours. Props on the editing and footage. I will try your recipe, as it seems very quick and easy and definitely looks delicious.