Description
Tender strips of Chinese eggplant bathed in a bold, savory garlic sauce—this dish is a symphony of flavor, with soft eggplant, a sticky sauce, and bright aromatics. Ideal as a vibrant side or a main over rice or noodles.
Ingredients
2 medium Chinese (Japanese) eggplants, cut into 1″ strips
2 Tbsp vegetable or neutral oil (plus more if needed)
4 cloves garlic, finely minced
1 Tbsp fresh ginger, minced
2 green onions, sliced (white and green parts separated)
2 Tbsp soy sauce (or tamari for gluten-free)
1 Tbsp rice vinegar
1 Tbsp chili garlic sauce or doubanjiang (adjust for heat)
1 Tbsp honey or sugar
1 tsp sesame oil
Optional garnish: toasted sesame seeds, extra sliced green onion, fresh cilantro
Instructions
- Pat eggplant strips dry. Heat skillet over medium-high heat with oil. Add eggplant in a single layer and cook about 4 minutes per side until golden and slightly contracted. Remove and set aside.
- In the same pan, add more oil if needed. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
- Mix soy sauce, rice vinegar, chili garlic sauce, honey, and sesame oil. Pour into pan, scraping up golden bits.
- Return eggplant to pan and toss gently to coat. Cook for 2–3 more minutes to allow sauce to thicken and coat the eggplant.
- Remove from heat and garnish with green onion tops, sesame seeds, and cilantro if desired. Serve warm over rice or noodles.
Notes
Add tofu, shrimp, or chicken for a protein boost.
Mix in bell pepper, snap peas, or mushrooms for added vegetables.
Use sambal oelek or gochujang as chili alternatives.
Substitute maple syrup for honey for a vegan version.
Finish with yogurt or coconut cream for extra richness.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 140
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
