I whipped up Chinese Eggplant that turns ordinary aubergines into glossy, melt-in-your-mouth ribbons of umami and spicy garlic-scallion sauce and I’m already planning seconds.

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I can’t stop ordering Yu Xiang eggplant whenever I see it, and I’m obsessed with that silky, saucy mess. I love how Chinese eggplant sops up garlic and soy, so the bites hit salty, sweet, sour, spicy all at once.

It’s my go-to in Chinese Eggplant Recipes when I want something messy and bold. And the way tender eggplant collapses into sticky sauce makes me forget about forks.

I crave it after a long day. No pretense here, just pure, loud flavor that wrecks my plans to eat politely.

Give me one more plate and I’m not sharing with anyone.

Ingredients

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Eggplant: tender sponge for sauce, silky and comforting.
Vegetable oil: gives crisp edges and golden color.
Garlic: sharp punch, really wakes the whole dish.
Ginger: bright warmth, keeps things from tasting heavy.
Scallions: fresh bite, green tops add friendly color.
Doubanjiang: spicy, salty depth; adds real umami kick.
Soy sauce: salty backbone, ties savory notes together.
Dark soy: richer color and deeper, molassy flavor.
Black vinegar: tangy lift, cuts through the oiliness.
ShaoXing wine: nutty, slightly sweet, rounds the sauce.
Sugar: balances heat and acid, softens bold flavors.
Stock or water: makes the sauce saucy, not dry.
Cornstarch slurry: thickens the sauce to cling to eggplant.
Sesame oil: finishing scent, warm toasted note.
Optional spice: adds numbing or heat, if you like drama.

Ingredient Quantities

1 lb (450 g) Chinese or Japanese eggplant, about 2 medium, cut into 2-3 inch sticks

3 to 4 tbsp vegetable oil for frying

4 to 6 garlic cloves, finely minced

1 tbsp fresh ginger, finely minced

2 scallions, white and green parts separated, thinly sliced

1 to 2 tbsp doubanjiang (spicy fermented broad bean paste), adjust to taste

1 tbsp soy sauce (light)

1 tbsp dark soy sauce or extra light if you don’t have dark

1 1/2 tbsp Chinkiang black vinegar or rice vinegar

1 tbsp Shaoxing wine or dry sherry

1 tbsp granulated sugar

1/4 cup (60 ml) low sodium chicken or vegetable stock or water

1 tsp cornstarch mixed with 1 to 2 tbsp water to make a slurry

1 tsp toasted sesame oil

optional: 1/2 tsp Sichuan peppercorns, crushed, or 1/2 tsp red pepper flakes for extra heat

How to Make this

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1. Cut the eggplant into 2 to 3 inch sticks and pat dry with paper towels so they dont spit when frying.

2. Heat 3 to 4 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering. Fry the eggplant in batches, turning, until deeply softened and browned in spots, about 5 to 7 minutes per batch. Remove to a plate lined with paper towel.

3. Pour off any excess oil from the pan, leaving about 1 tbsp. Lower heat to medium and add the minced garlic, minced ginger, the white parts of the scallions and the optional crushed Sichuan peppercorns or red pepper flakes. Stir for 30 seconds until fragrant, dont let it burn.

4. Add 1 to 2 tbsp doubanjiang and stir it into the aromatics to bloom the paste for about 20 to 30 seconds.

5. Pour in 1 tbsp light soy sauce, 1 tbsp dark soy sauce (or extra light), 1 1/2 tbsp Chinkiang black vinegar (or rice vinegar), 1 tbsp Shaoxing wine, and 1 tbsp granulated sugar. Stir to dissolve the sugar.

6. Add 1/4 cup (60 ml) low sodium chicken or vegetable stock or water and bring the sauce to a simmer.

7. Return the fried eggplant to the pan, toss gently to coat, and simmer 2 to 3 minutes until the eggplant absorbs the sauce and is very tender.

8. Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 to 2 tbsp water) then pour it into the pan, stirring until the sauce thickens and becomes glossy.

9. Turn off the heat, drizzle 1 tsp toasted sesame oil over the eggplant, add the green parts of the scallions, give a final toss and taste for seasoning. Adjust heat or saltiness by adding a touch more doubanjiang or soy if needed.

10. Plate the eggplant hot, serve with steamed rice. It tastes even better if you let it rest 5 minutes so the flavors meld.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Tongs or slotted spatula
6. Small bowl for cornstarch slurry
7. Measuring spoons and a tablespoon
8. Plate or tray for draining fried eggplant

FAQ

Q: Can I bake or air fry the eggplant instead of frying it? A: Yes. Baking at 425°F for 20 to 25 minutes or air frying at 380°F for 12 to 15 minutes gives a similar soft interior and slightly charred edges. Toss the pieces with a little oil first. You won’t get the exact silky, oil-soaked texture of deep frying, but it’s much lighter and still tasty.

Q: My eggplant turned out soggy, how do I fix that next time? A: Try salting the cut eggplant and letting it sit for 20 minutes, then pat dry. Also use hotter oil and fry in batches so the oil stays hot. Too much crowding makes them steam and get limp. A final quick pan-fry after saucing helps firm them up.

Q: What can I use if I don't have doubanjiang or Chinkiang vinegar? A: For doubanjiang, mix a tablespoon of chili bean paste with a little soy sauce and a pinch of sugar. For Chinkiang black vinegar, use rice vinegar plus a tiny bit of molasses or balsamic to get that sweet acidity. It won’t be identical, but it’s close enough.

Q: Can I make this vegan or vegetarian? A: Absolutely. Use vegetable stock and make sure your sauces have no fish ingredients. Some store dark soy sauces are fine but check labels. No other changes needed, the dish is naturally plant forward.

Q: How do I stop the garlic from burning when I make the sauce? A: Keep the heat medium and add the garlic after the oil has slightly cooled from frying. Stir it constantly for just 20 to 30 seconds until fragrant, then add the liquids right away. Burnt garlic tastes bitter and ruins the sauce.

Q: Can I make this ahead and reheat? A: Yes, but do not refrigerate the eggplant in the sauce for a long time or it gets soggy. Store components separately if you can. Reheat gently in a skillet with a splash of stock or water to loosen the sauce, and finish with sesame oil and fresh scallions before serving.

Chinese Eggplant In Garlic Sauce Recipe Substitutions and Variations

Chinese/Japanese eggplant: use regular globe eggplant cut the same way though it might be a bit more seedy; or zucchini for a lighter, quicker-cooking option; or shiitake mushrooms if you want a meaty, umami hit.
Doubanjiang (spicy fermented broad bean paste): substitute gochujang plus a pinch of salt and a little chili oil for heat; or use a mix of miso and chili flakes if you want the fermented depth without the exact flavor.
Chinkiang black vinegar: use aged balsamic vinegar diluted with a splash of rice vinegar for acidity; or plain rice vinegar with a tiny pinch of sugar to mimic the sweet-sour balance.
Shaoxing wine: dry sherry or mirin (use less mirin because it is sweeter); or if you need nonalcoholic, use low-sodium chicken or veg stock plus a teaspoon of rice vinegar.

Pro Tips

1. Fry in batches and dont overcrowd the pan, otherwise the eggplant will steam and get soggy instead of browning. Pat them really dry first and use a hot pan so they soak up less oil.

2. Save some of the frying oil, about 1 tbsp, and use it to bloom the garlic, ginger and doubanjiang. It makes the sauce way more fragrant than adding everything to a cold pan.

3. If the eggplant soaks up too much sauce and looks dry, add a splash more stock or water and gently simmer a bit longer. Be careful not to break the pieces, toss with a spatula not a fork.

4. Make the cornstarch slurry in a cup and stir it again before adding, then add it slowly while stirring. That way you avoid clumps and you can stop when the sauce is exactly as glossy and thick as you like.

5. Taste at the end and adjust quickly. A little more vinegar brightens it, more sugar tames too much heat, and a final tiny drizzle of sesame oil adds aroma. Let it rest 3 to 5 minutes for the flavors to settle before serving.

Chinese Eggplant In Garlic Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I whipped up Chinese Eggplant that turns ordinary aubergines into glossy, melt-in-your-mouth ribbons of umami and spicy garlic-scallion sauce and I'm already planning seconds.

Servings

servings

Calories

170

kcal

Equipment: 1. Large skillet or wok
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Tongs or slotted spatula
6. Small bowl for cornstarch slurry
7. Measuring spoons and a tablespoon
8. Plate or tray for draining fried eggplant

Ingredients

1 lb (450 g) Chinese or Japanese eggplant, about 2 medium, cut into 2-3 inch sticks
3 to 4 tbsp vegetable oil for frying
4 to 6 garlic cloves, finely minced
1 tbsp fresh ginger, finely minced
2 scallions, white and green parts separated, thinly sliced
1 to 2 tbsp doubanjiang (spicy fermented broad bean paste), adjust to taste
1 tbsp soy sauce (light)
1 tbsp dark soy sauce or extra light if you don't have dark
1 1/2 tbsp Chinkiang black vinegar or rice vinegar
1 tbsp Shaoxing wine or dry sherry
1 tbsp granulated sugar
1/4 cup (60 ml) low sodium chicken or vegetable stock or water
1 tsp cornstarch mixed with 1 to 2 tbsp water to make a slurry
1 tsp toasted sesame oil
optional: 1/2 tsp Sichuan peppercorns, crushed, or 1/2 tsp red pepper flakes for extra heat

Directions

Cut the eggplant into 2 to 3 inch sticks and pat dry with paper towels so they dont spit when frying.
Heat 3 to 4 tbsp vegetable oil in a large skillet or wok over medium high heat until shimmering. Fry the eggplant in batches, turning, until deeply softened and browned in spots, about 5 to 7 minutes per batch. Remove to a plate lined with paper towel.
Pour off any excess oil from the pan, leaving about 1 tbsp. Lower heat to medium and add the minced garlic, minced ginger, the white parts of the scallions and the optional crushed Sichuan peppercorns or red pepper flakes. Stir for 30 seconds until fragrant, dont let it burn.
Add 1 to 2 tbsp doubanjiang and stir it into the aromatics to bloom the paste for about 20 to 30 seconds.
Pour in 1 tbsp light soy sauce, 1 tbsp dark soy sauce (or extra light), 1 1/2 tbsp Chinkiang black vinegar (or rice vinegar), 1 tbsp Shaoxing wine, and 1 tbsp granulated sugar. Stir to dissolve the sugar.
Add 1/4 cup (60 ml) low sodium chicken or vegetable stock or water and bring the sauce to a simmer.
Return the fried eggplant to the pan, toss gently to coat, and simmer 2 to 3 minutes until the eggplant absorbs the sauce and is very tender.
Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 to 2 tbsp water) then pour it into the pan, stirring until the sauce thickens and becomes glossy.
Turn off the heat, drizzle 1 tsp toasted sesame oil over the eggplant, add the green parts of the scallions, give a final toss and taste for seasoning. Adjust heat or saltiness by adding a touch more doubanjiang or soy if needed.
Plate the eggplant hot, serve with steamed rice. It tastes even better if you let it rest 5 minutes so the flavors meld.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.