Ingredients
Scale
- 2 Chinese eggplants, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 1/4 cup soy sauce (low-sodium if preferred)
- 1 tablespoon brown sugar
- 1/2 cup vegetable broth (low-sodium if preferred)
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 2 tablespoons oil (for sautéing)
Instructions
- Slice the Chinese eggplants into 1-inch pieces.
- Sprinkle them lightly with salt and let them sit in a colander for about 15 minutes.
- Rinse them under cold water and pat dry before cooking.
- In a small bowl, whisk together soy sauce, sugar, vegetable broth, and sesame oil until fully combined.
- In another bowl, mix cornstarch with two tablespoons of water until smooth.
- Combine both mixtures in one bowl and set aside.
- In a large skillet or wok over medium heat, add a splash of oil and allow it to heat up.
- Once hot, add minced garlic and sauté for about 30 seconds until fragrant but not burned.
- Add your prepared eggplant slices into the skillet.
- Stir-fry for about 5-7 minutes until they begin to soften and turn golden brown.
- Stir occasionally so they don’t become one big eggplant mash!
- Pour your previously mixed sauce over the cooked eggplants in the skillet.
- Stir well to coat every piece thoroughly.
- Let it simmer on low heat for another 5 minutes until everything is thickened and beautifully glazed.
- Just before serving, sprinkle thinly sliced green onions on top for an added crunch and flavor boost!
- Serve immediately over steamed rice or noodles.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve with steamed rice, delicious!
Use fresh garlic for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Stovetop
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg