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How to cook Chinese Eggplant in Garlic Sauce

Looking for something spicy, here is the Chinese Eggplant in Garlic Sauce. A deliciously uncomplicated dish to make with just the right amount of spice and heat to add excitement to a simple meal.


SERVING: Serves 4


  • 2 tsps. cornstarch
  • 2 tbs. light brown sugar
  • 1 tsp. rice vinegar
  • 1 tsp. garlic powder
  • 4-5 Chinese eggplants- about 5 lbs. total
  • 3-4 scallions – thinly sliced 
  • Salt and pepper
  • 2 tsps. soy sauce – low sodium only
  • 1 tb. hoisin sauce
  • ½ tsp. Chinese 5 spice powder
  • 1 pinch red pepper flakes – to taste
  • 6 garlic cloves -chopped
  • 1 ½ – 2 tsps. chili oil
  • vegetable oil



  1. Mix ¾ cups of water and cornstarch in a medium bowl and whisk to combine well. 
  2. Add the soy sauce, brown sugar, hoisin sauce, rice vinegar, Chinese five spice, garlic powder, red pepper flakes and whisk all together until completely combined.  Set aside.
  3. Slice the ends of the eggplants and then slice them into thirds lengthwise so that you have 3 sections. Slice each section lengthwise into quarters so that you end up with sticks.
  4. Heat about 2 tablespoons of oil in a large nonstick skillet over medium-high heat. 
  5. Add half of the eggplant sticks, season with salt and pepper and cook until lightly charred and soft – about 8 – 10 minutes.
  6. Transfer to a bowl and repeat with remaining sticks.
  7. Deglaze the pan with 2 – 3 tablespoons water, scraping up all the brown bits on the bottom of the pan. 
  8. Pour into the bowl with the eggplant. Lower the heat to medium and add a teaspoon of oil to the hot skillet. 
  9. Add the garlic and scallions and sauté for about almost a minute.
  10. Add the eggplant and chili oil to the skillet and toss well. 
  11. Season all with salt, stir to combine and cook for 6-8 minutes in order for the eggplant to absorb all the flavors.
  12. Serve hot garnished with more sliced scallions.


NOTE: As most of these spices add saltiness to the dish, use your discretion when it comes to seasoning to taste with salt and pepper.




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