I have always had a soft spot for eggplant, and I dive in eagerly whenever a new way to cook it comes along. One dish that has truly stuck with me is Chinese Eggplant with Garlic Sauce—a flavorful, comforting recipe I fell in love with during my first trip to China.

That first bite was unforgettable: tender eggplant soaked in a rich, garlicky sauce, perfectly balanced with sweetness and heat. Ever since, I have been working to recreate that experience at home. This recipe is my interpretation, blending traditional techniques with what I’ve learned through hands-on cooking.

Chinese Eggplant Style

I use long, slender Chinese eggplants, sliced into rounds and sautéed until velvety, paired with generous amounts of garlic and fresh ginger. The sauce is the soul of the dish—a bold combination of soy sauce, rice vinegar, a touch of sugar, and a bit of chili paste for heat.

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I have come to stock my fridge with a dedicated shelf of Asian condiments because it’s hard to stop once you start exploring this flavor profile.

This dish isn’t just a recipe. It connects to a place I loved visiting and a flavor I have learned intimately in my kitchen.

This recipe is my interpretation of Chinese eggplant with an incredible garlic sauce.

And, of course, a concoction of sauces is used to make this eggplant recipe.

In this Article

What is Eggplant?

Members of the Nightshade family, eggplant is grown worldwide and is most commonly purple. Also known as aubergine or brinjal, they contain antioxidants like vitamins A and C.

At your grocery store, you will find a wide selection of eggplants.

For this recipe, I used Chinese. You can also use Japanese eggplant, which is a little longer in size.

When selecting your eggplant, ensure that they are around the same size and the skin is not bruised or has brown spots. It has to be firm to the touch, and the skin should have shiny look to the naked eye.

Store them in a cool place and use them within two days if left outside the refrigerator.

Eggplant Chinese Style

Why You Will Love Chinese Eggplant With Garlic Sauce

  • Full of Flavor – The various sauces, mixed with the spices, add depth of flavor to this vegetable-based dish. 
  • Simple – This recipe is easy to make on a weeknight when you have all of the ingredients on hand. 
  • Versatile – Make this dish for a family dinner or serve it at a dinner party with friends.

Chinese Eggplant Recipe Ingredients

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. Besides the staple salt and pepper, you will need:

Sauces: dark soy sauce, oyster, hoisin, and hot chili. Each sauce adds a layer of flavor that is out of this world. You can use light soy sauce if you wish. 

Sugar: Add some sweetness and caramelization to this fried eggplant

Chinese or Japanese eggplants: Make sure they are all the same size, small preferably, with intact skin and free of bruising. 

Canola oil or sesame oil:  the preferred oils in Asian cooking. They do not change flavor when used under high heat. 

Cloves Garlic: Add garlic to the sauces and achieve the perfect spicy garlic sauce with this eggplant dish. 

Ginger: An essential ingredient in Asian cooking. It brings tanginess to any dish. 

Scallions or green onions: are another critical ingredient that marries well when cooking the eggplant. 

Parsley: Optional as it is used for decoration

Chinese sauces

I love to play with Chinese flavors. I have always enjoyed eating Chinese food and have been fortunate to travel to China and Southeast Asia and loved all the food in front of me.

Sauces are a huge part of cooking, and with this dish, I played with a few. They happen to be a staple in my refrigerator. I’m pretty sure I use more soy sauce than ketchup.

Here is a list of what I suggest you add to your pantry/refrigerator, as they are fun to use with lots of dishes:

You will be happy to have them on hand and play with them to flavor any vegetable dishes or rice.

This wonderful eggplant recipe is the perfect side dish for Honey Garlic Shrimp. The perfect balance of sauces and sweet and sour.

eggplant chinse style

Equipment needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!

I have a kitchen filled with gadgets and cooking tools, all I purchased. I only recommend what I use and love. Therefore to achieve this recipe, I used the following:

Small bowl – To mix all your spices and sauces.

Sharp chef’s knife – To cut through the eggplant and cut all the vegetables.

Wok with a lid – A concave Chinese cooking pan that sits directly over the flame to better distribute the heat.

Wok Cooking tools – the best to work with a wok.

Chinese serving bowls – Always fun to serve our food in a different dish.

A Chef Giangi Pick
Craft Wok Traditional Hand Hammered Carbon Steel
Craft Wok Traditional Hand Hammered Carbon Steel
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How to Make Chinese Eggplant with Garlic Sauce

When purchasing eggplant, I usually select a smaller one. The less internal pulp, the less bitter they are. Look for all the same-sized eggplants with shiny, unbruised outer skin.

  1. Add the sauces, sugar and water to a bowl and whisk together. 
  2. Slice the eggplants. 
  3. Add the eggplant to a large nonstick skillet or wok drizzled with oil and cook briefly while occasionally flipping. 
  4. Add the garlic, scallions, and ginger to the pan and continue to cook briefly.
  5. Pour in the soy sauce mixture and continue to cook for a minute or so.
  6. Transfer the eggplant and sauce to a platter and serve.

Variations 

Heat – Add some heat with crushed red pepper flakes or dried red chilis.

Sauces – Adjust the ratios of the sauces to fit your palate. 

Vegetables – Add other vegetables like mushrooms or bean sprouts. 

Spices – Use your own favorite seasonings and spices to create your own signature version of the dish. 

Oil – Vegetable oil and peanut oil can be used if you do not have canola oil handy

Tips for this Asian Eggplant Recipe

  • Some recipes will require cutting them and letting them rest with lots of salt sprinkled over them to remove the bitterness. Do follow that guide. The salt removes the acidity.
  • Cut the Chinese eggplant to the same size. It makes it easy to cook evenly
  • Either use a skillet or a wok. Please ensure they are hot to make a quick eggplant stir-fry. Do not let them sit in the sauce for too long.
  • This recipe cooks relatively fast. I strongly suggest you have all the ingredients ready at once. If you are working over a gas stove, due to the shape of your wok, the flames tend to rise along the sides. Please wear comfortable clothes around the heat source and keep children away. Medium-high heat works for me, as I have a gas stove.
  • I love working with a wok; it mesmerizes me how fast everything cooks. Remember, if the heat is too hot and it cooks too fast, you can move whatever food you have inside to the upper walls of your wok.
  • If your sauce is too runny, you can thicken it by adding a teaspoon of cornstarch. The starch works as a binding agent.
Chinese Eggplant cooking in a wok

Why use a wok instead of a pan?

A wok has a shorter cook time, can hold more food, and requires less oil than a frying pan.

By seasoning your wok, you create a natural non-stick coating. The rounded bottom shape conducts heat quickly. It is idyllic for dishes that incorporate seared meats and fried vegetables. 

It works best on gas stoves, as the flames’ heat goes up the sides. Thanks to the high sides, the risk of oil splattering is diminished. 

However, because woks cook at such high heat, food can be easily burned. Therefore, it is recommended that you keep a keen eye on your wok and move it around. 

How to Serve Garlic Eggplant

Once it is done, place it on a large serving plate and serve it immediately while piping hot. 

Chinese Eggplant Style

Storing Chinese Eggplant

You can store leftover Chinese eggplant with garlic sauce in the fridge for a few days.

Refrigerator: If you are fortunate to have leftovers, store the eggplant pieces in an airtight container for a couple of days in the fridge. Bring back to room temperature and warm over medium-low heat in a skillet. Do not move around too much so they will not fall apart.

Freezer: While you can freeze this recipe, it’s unlikely to retain its original texture. If you choose to, you can do so in a freezer-safe container for up to 3 months

Frequently Asked Questions

Do you eat the skin of a Chinese eggplant? 

You can certainly eat the skin of the eggplant. It’s edible, making it easy to prep when cooking with it.

What is the difference between Chinese eggplant and Japanese eggplant? 

Japanese eggplants are more akin to American eggplants with darker-colored skin. Chinese eggplants have lighter skin that is soft when it’s cooked. 

Should Chinese eggplant be refrigerated? 

Yes, refrigerate Chinese eggplant. It will stay fresh in the fridge for up to a week.

What other recipes can you prepare with eggplants?

I have an assortment of straightforward recipes to a bit more elaborate.

Eggplant Parmigiana.

Eggplant, Pasta and Ricotta Salata   or Eggplant Tortiglioni

Stir Fry Vegetables

Egglant Gratin

Ratatouille.

The possibilities are endless.

We had Lemon Parmesan Orange Roughy with it. Simple and the perfect balance.

If you enjoy this Chinese eggplant recipe, look at my other recipes.

Elote – Mexican Street Corn

Brussels Sprouts and White Beans

Roasted Cauliflower with Lime Dressing

Bok Choy Stir Fry

Enjoy this delicious gluten-free Chinese-style eggplant prepared in less than 15 minutes. Before we knew it, the dish was gone.

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Chinese Eggplant

5 from 37 votes
Eggplant Chinese Style
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Giangi Townsend
I love Chinese food, and since my first trip to China, when I tasted this Chinese eggplant recipe, I have been trying to replicate it in my kitchen.
Print Pin

Ingredients 

  • 1 tablespoon soy sauce,
  • 1 tablespoon oyster sauce,
  • 1 tablespoon hoisin sauce,
  • 1 tablespoon hot chili sauce,
  • ⅓ cup water
  • 1 teaspoon sugar
  • 4 Chinese or Japanese eggplants
  • 2 tablespoons canola oil
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • ⅓ cup scallions, finely sliced scallions (4 white light green part only)
  • ¼ cup parsley, coarsely chopped

Instructions

  • Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.
  • Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half. 
  • Heat oil in a large nonstick skillet or wok. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.
    Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times.
    chinese eggplant
  • Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.

Nutrition

Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Sodium: 413mg | Potassium: 53mg | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 9.6mg | Calcium: 15mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on November 19, 2019.