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A fork holding a bite of pan-fried Chinese eggplant with garlic sauce above a plate, showcasing the tender, caramelized eggplant pieces coated in a flavorful sauce.
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Pan Fried Chinese Eggplant With Garlic Sauce

This Pan Fried Chinese Eggplant with Garlic Sauce is a deliciously simple dish bursting with flavors of garlic, soy sauce, and a hint of spice. The tender eggplant is coated in a rich garlic sauce that is perfectly thickened and balanced with optional honey for a touch of sweetness. Perfect for a quick and easy weeknight meal that’s both healthy and full of flavor.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Dish, Side Dish
Cuisine: Chinese
Keyword: Chinese eggplant, garlic sauce, spicy eggplant, stir fry
Cooking Method: Stovetop
Diet: Vegetarian (optional to make it vegan)
Servings: 4
Calories: 151kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 3 chinese eggplants
  • 3 cloves garlic minced
  • 1/4 tbsp red pepper adjust to taste
  • 1 tsp honey optional, for sweetness
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water or substitute with chicken or vegetable broth
  • 1 tbsp cornstarch
  • 1 tbsp olive oil for frying

Instructions

  • Heat olive oil in a non-stick frying pan over high heat. Use 1-2 tablespoons of oil, adjusting to your preference.
  • While the oil heats, chop the eggplants. No need to peel them – just cut off the stems, slice them in half, and chop into medium-sized pieces.
  • Add chopped eggplant to the frying pan. Reduce the heat to medium-high and cook, stirring every minute until the eggplant pieces are tender and browned on all sides (about 10-12 minutes).
  • In a measuring cup, mix 1/4 cup of water, 1/4 cup of soy sauce, minced garlic, honey (if using), red pepper, and cornstarch. Stir until well combined.
  • Pour the garlic sauce mixture into the pan with the eggplant. Stir to coat the eggplant evenly with the sauce.
  • Continue cooking for about 2-3 minutes, stirring frequently, until the sauce thickens and fully coats the eggplant.
  • Remove from heat, transfer to a serving dish, and enjoy!

Notes

  • Adjust the level of spice by varying the amount of red pepper.
  • For a vegan option, simply omit the honey or use a plant-based sweetener.
  • Keep an eye on the heat; reduce it if the eggplant starts to burn.

Nutrition

Calories: 151kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1156mg | Potassium: 910mg | Fiber: 11g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg