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Chinese eggplant with garlic sauce is a delicious and savory dish perfect for any occasion. This Sichuan classic features tender eggplants in a rich, tangy garlic sauce, offering a healthy, gluten-free option that’s easy to prepare.
In this blog post, we’ll walk you through the steps to create this flavorful dish and share expert tips for success. Whether you’re a seasoned cook or a beginner, you’ll feel confident making this recipe. Get ready to impress your family and friends with this tasty and simple dish!
Table of Contents
Tips for beginners!
Chinese eggplants are becoming more popular in Western grocery stores and farmers markets. If you’re new to this Asian vegetable, here are some quick tips to get you started:
- Appearance: Chinese eggplants are long and thin with a light purple skin. They have a sweet and delicate flavor.
- The Skin is Edible: Unlike globe eggplants, the skin of Chinese eggplants is much thinner. After cooking, the skin turns soft and tender. It also contains nutritional value, so there’s no need to peel it.
- Prepare Chinese eggplant: Slice the eggplants and soak them in a bowl of water with white vinegar for 10-15 minutes. This simple step prevents the eggplants from soaking up too much oil when cooking and helps preserve their beautiful purple color.
- Coat with Starch: After soaking, pat the eggplants dry and coat them with a thin layer of starch before pan-frying. This gives the eggplants a crispy exterior while keeping the inside soft and buttery.
- Use a Flavorful Sauce: The spongy texture of eggplants works superbly with a flavorful sauce. We recommend a full-flavored sauce that’s savory, tangy, and a little sweet and sour.
Ingredients
Eggplant with garlic sauce (called yu xiang qiezi in Chinese) is a dish from the Sichuan province. Although “yu xiang” means “fish fragrant eggplant”, it contains no fish at all. Yu xiang sauce tastes savory, sweet, tangy, and a little spicy.
For the eggplants:
- Chinese eggplants: Long and slender with firm texture and glossy skin; they provide a sweet, delicate flavor.
- Water and white vinegar: Helps retain the eggplant’s vibrant purple color during cooking.
- Tapioca starch: Creates a crisp exterior on the eggplants while keeping the inside soft and buttery.
For the ground meat:
- Ground pork: Adds natural sweetness and umami flavor to the dish; can be substituted with ground chicken, ground beef, or omitted for a meatless version.
- Avocado oil, salt, and pepper
- Mirin or Chinese rice wine (optional): Adds depth and slight sweetness; can be substituted with chicken stock if avoiding alcohol.
- Fresh garlic cloves and spring onions
- Chinese dry red chili peppers: Adds vibrant color and a hint of spice without overpowering heat.
For the garlic sauce:
- Chicken stock, rice vinegar, and grated garlic
- Light soy sauce or coconut aminos
- Aged balsamic vinegar: Provides a sweet and tangy flavor; can be substituted with Chinese black vinegar.
Substitutions and variations
- Chinese eggplant substitute: Japanese eggplant or Taiwanese eggplants (ping tung long eggplant) are the best substitutes. Italian eggplant or graffiti eggplant have edible skins but the flavor is less sweet.
- What not to use: Globe eggplants have thick skin that must be peeled and seeds must be removed.
- Extra savory sauce: add a touch of oyster sauce, Vegetarian oyster sauce, or Taiwanese thick soy sauce (a little sweeter).
- Spicier: Add a few teaspoons of my garlic chili sauce for a spicy eggplant variation.
- Vegetarian: Omit the ground meat in the recipe but keep the aromatics — garlic, chili peppers, and spring onions – and add the tofu puffs!
How to cook Chinese eggplant with garlic sauce
Ground pork and eggplant stir fry is not only easy but also a healthy, gluten-free option that’s big on flavor. Follow these simple steps to create a delicious, wholesome meal that everyone will love.
- Slice and quarter the eggplants, rinse, and pat dry.
- Soak eggplants in a water and vinegar solution for 10 minutes, then pat dry and toss with starch.
- Prepare aromatics and sauce: Grate garlic, set aside red chilies, and combine garlic sauce in a small bowl.
- Cook the meat: Add meat to a hot pan with salt, pepper, and mirin. Add garlic and chilies, and fry for an additional minute over medium-high heat.
- Fry the eggplant: Push meat aside and add eggplants to the skillet to fry.
- Add sauce and simmer: Ensure eggplants are covered in sauce, cover the pan, and let simmer, stirring occasionally until tender.
- Serve: Transfer to a large serving bowl, garnish with scallions, and serve warm with steamed rice.
TIP: Soaking the eggplants for 10 minutes will reduce the need to use a larger amount of oil because eggplants like to “drink up” a lot of oil.
Can I use other types of eggplants?
Yes, you can! Japanese eggplants are a great option as they also have thin skin and a mild, sweet flavor.
If you choose Italian or graffiti eggplants, the flavor will be a bit different. These eggplants are less sweet and have more seeds. After slicing, salt them for 15 minutes to draw out the bitterness and pat them dry before cooking. There’s no need to rinse after salting. My Air fryer Chinese eggplant uses the same salting process.
Make ahead, store, and reheat
This garlic eggplant recipe is best enjoyed fresh, but the sauce can be prepared ahead of time.
- Make-ahead: You can prepare the garlic sauce 1-3 days in advance.
- Storage: Leftovers can be stored in the fridge in an airtight container for up to 3 to 4 days.
- Reheat:
- Microwave: Heat on medium power for 1.5 to 2 minutes total, stirring halfway through.
- Stovetop: Heat over medium-low to medium heat, stirring often with a wooden spoon.
What to serve with yu xiang eggplant
This delicious garlic eggplant dish is usually served with rice (to soak up the sauce) and can be accompanied by any number of sides. Here are some great options to complete your meal:
Rice and Noodles:
- Sushi rice has a mild, sticky texture. Cantonese chow mein adds a delightful crunch. Din Tai Fung fried rice with shrimp pairs well with the garlic sauce.
Side dishes:
- Crispy salt and pepper tofu air fryer adds protein. Chinese smashed cucumber salad is refreshing and crunchy. Chinese garlic green beans add a garlicky crunch.
Leafy greens:
- Stir fried Chinese broccoli offers a slightly bitter taste. Bok choy stir fry is tender and mild. Sauteed napa cabbage with shiitake combines mushrooms and cabbage.
Tips for success
- Choose the right eggplants: Opt for long, slender Chinese eggplants with firm texture and glossy skin for the best flavor and texture.
- Soak the eggplants: Soaking sliced eggplants in water with vinegar for 10 minutes helps reduce oil absorption and preserves their beautiful purple color.
- Coat the eggplant with starch: After you pat dry the eggplants, lightly coat them with a thin layer of starch. This will give the surface a more crisp texture.
- Cooking the Eggplant: Use a non-stick pan and be gentle so that it won’t stick to the pan.
- Don’t Overcook the Eggplant: Pay attention to your cook time and the stovetop temperature. The eggplants are cooked when you can easily poke them through with a chopstick. Eggplants will turn mushy if you overcook them.
- Vegetarian: You can make this dish vegetarian-friendly by skipping the ground meat. Do keep the garlic, chili peppers, and scallions in the stir fry.
FAQs
Soaking eggplant for 10 minutes before cooking helps to reduce oil absorption. This is because the air bubbles inside the eggplants like to soak up oil. Western eggplants also have a more bitter flavor than Chinese eggplants so soaking them before cooking might help remove the bitter flavor. Make sure you pat dry the eggplants with a clean paper towel before cooking.
Yes, the skin of Chinese eggplant is tender and entirely edible. Unlike the thicker skin of some Western eggplants, Chinese eggplant’s skin cooks down to a soft texture, so there’s no need to peel it. It also adds color and additional nutrients to the dish. The skin is usually included in traditional Chinese eggplant dishes.
Chinese eggplants have a long and thin shape. The skin color is pale purple color and with a sweet, delicate flavor. Japanese eggplants are similar in shape but a little bit shorter and the skin color is darker. They also have a slightly more robust flavor and thicker skin. Both varieties are less bitter and have fewer seeds than typical Western eggplants. They are great substitutes for one another.
Yes, you can substitute Western eggplants. However, using Italian, graffiti, or globe eggplants will result in a slightly different flavor, as these eggplants are less sweet and contain more seeds. I recommend salting them to eliminate the bitterness as well as peeling off the skin and removing the seeds before cooking.
More Chinese eggplant recipes
Looking for more delicious ways to enjoy Chinese eggplant? Check out these related dishes that are sure to tantalize your taste buds and keep you coming back for more.
- Chinese Steamed Eggplant Salad: A refreshing summertime dish with Sichuan flavors, perfect for a light and flavorful meal.
- Thai Basil Eggplant: This dish combines tender eggplants with aromatic Thai basil and a savory sauce, making it a delightful addition to any meal.
- Roasted Chinese Eggplant: A great sheet pan meal featuring nutty tahini sauce, perfect for an easy and flavorful dinner.
- Eggplant Tofu with Garlic Basil Sauce: A hearty and satisfying dish where tender eggplants meet protein-packed tofu in a delicious stir fry.
Chinese eggplant with garlic sauce recipe
Video
Ingredients
For the eggplants:
- 1 lb Chinese eggplants 2 long eggplants
- 3 cups water optional
- 3 tbsp white vinegar optional
- 2-2.5 tbsp tapioca starch optional
For the ground meat:
- 3 tbsp avocado oil divided
- 0.5 lb ground pork
- 1/2 tsp coarse sea salt
- ¼ tsp ground black pepper
- 1 tbsp mirin or Chinese rice wine, optional
- 0.8 oz garlic cloves finely minced, 5 large
- 5 whole Chinese dry red chili peppers
- 2 bulb spring onions diced
For the garlic sauce:
- 1 cup chicken stock
- 3 tbsp coconut aminos or 2 tbsp soy sauce + 2 tsp sugar
- 2 tbsp aged balsamic vinegar or Chinese black vinegar
- 2 tbsp rice vinegar
- 0.5 oz garlic clove grated, 3 large
Instructions
Prepare Chinese eggplants:
- Slice off the tip ends of the eggplants. Rinse and pat dry. Slice the eggplant crosswise into 2.5-inch sections then quarter each section lengthwise.
- Soaking: In a large bowl, add the eggplants and fill the bowl with tap water. Place a plate up-side-down on top of the eggplants to help them submerge under the water. Soak for 10 minutes. After soaking, pat them dry and toss them with starch.
Aromatics and Garlic sauce:
- In the meantime, prepare the garlic, set aside red chilies, and combine the garlic sauce in a measuring cup.
Cook the ground meat:
- In a well-heated large non-stick saute pan, add 1 tbsp oil, fry the meat over medium-high heat until it’s cooked through and break up to fine pieces, about 5 minutes. Season with salt, pepper, and mirin, and add-in the garlic and dry chilies. Fry the ground meat for 1 more minute.
Fry the eggplant:
- Push the meat to the side of the pan, add the eggplants and the remaining 2 tbsp oil, and season with another pinch of salt. Fry the eggplants over medium-high heat for 3 minutes.
Add the garlic sauce:
- Pour in the garlic sauce. Gently push the eggplants down to touch the liquid. Cover with a lid. Lower the heat to medium and simmer for 3-4 minutes until the eggplants are soft and cooked through, stirring every 2 minutes. Turn off the meat.
Serving:
- Transfer them to a large serving bowl and garnish with scallions. Serve warm with a bowl of steamed rice.
Notes
- Soaking the eggplants will reduce the need to use a larger amount of oil because eggplants like to drink up a lot of oil.
- The mirin and Chinese dry red chili peppers are optional. The chilies are used for colors as they are used whole and not cut up. They also add a hint of spicy flavor. You can substitute with ⅛ tsp of Korean red pepper flakes – gochugaru – for a similar flavor.
- You also use ground chicken, turkey, or beef. The flavor will be slightly different but still delicious.
- If you choose Italian or graffiti, the flavor will be a bit different. These eggplants are less sweet and have more seeds. After slicing, salt them for 15 minutes to draw out the bitterness and pat them dry before cooking. There’s no need to rinse after salting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
This recipe is sooooo good. It taught me how to cook the eggplants in my garden properly. They were so soft and creamy and delicious. I can’t wait to try another eggplant recipe. Thanks for teaching me how to cook with eggplants!!!
Hi Karin, thank you so much. I’m so happy to hear. Thanks for coming back here and share your experience with us! 🙂
I tried this yesterday and it was so delicious. Due to my Hashimoto I had to switch my diet but ofc I was missing a lot of yummy Asian food. This dish was one of my favorites while I lived in China. I am so grateful for your blog. I have tried so many recipes – your AIP Kimchi recipe is one of my favorites, and I am just so happy to have found you. So just thank you for sharing your recipes and making me love cooking again.
Awww Yuzu, thanks so much for your kind words. I so appreciate you as well. Thanks again and very happy to have found you here, too!
SO TASTY! My favorite way to eat eggplant. The eggplant is so tender and flavorful and drinks up all the sauce. I love all of ChihYu’s recipes, so it’s not surprising that that this one is a winner. Delicious!!
So happy to hear. We absolutely love this dish, too!
We loved this recipe!
Thank you so much!
Love this easy and delicious recipe. I always double the sauce so it’s extra saucy!
Thank you so much!
This was my first time making an eggplant dish and Chihyu’s directions were detailed and helpful to help me navigate through the process. Dish came together quite easily! If you have a wok, I would definitely recommend that. I didn’t use it this time but would the next time I make it. I would also peel the skin next time as the skin of the eggplant was a bit tough.
Thanks so much!
I had to report back- this was AMAZING! So flavorful and the perfect texture. I used Apple Cider vinegar (less per your suggestion) and dried Thai chilis which is what I had on hand. YUM!
Do you think this would freeze well? I freeze a lot of food but have never frozen eggplant. Thanks so much!
Thanks for sharing, Holly! Hmm…I don’t know about freezing the eggplants after they are cooked. You can test with a small amount and see how it goes. My guess is that the eggplant texture will change – more mushy and maybe more watery as well.
Chihyu, I’m making this tomorrow and need to know the closest substitute for rice vinegar. What tastes the most similar? Thank you
You can also use apple cider vinegar in smaller amount. Apple cider tastes more sour than rice vinegar.