Description
Looking for a quick, easy dinner idea packed with flavor and spice? This Szechuan-Style Eggplant in Garlic Sauce is your answer. Perfectly seared tender eggplants are coated in a spicy garlic sauce that’s both comforting and bold. It’s a must-try for anyone who loves quick weeknight meals, healthy snacks, or simply irresistible Asian food ideas. This easy recipe is vegan-friendly and comes together fast, making it ideal for those in need of dinner ideas that don’t skimp on taste.
Ingredients
2 medium Chinese or Japanese eggplants
4 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water (for slurry)
1 tablespoon sesame oil
2 tablespoons vegetable oil (for frying)
2 scallions, chopped
Instructions
1. Slice the eggplants into thick batons. Optionally, salt and let them sit for 15 minutes to draw out moisture, then pat dry.
2. Heat vegetable oil in a skillet or wok over medium-high heat. Fry the eggplant until browned and tender. Remove and set aside.
3. In the same pan, sautée the garlic and ginger until fragrant.
4. Add soy sauce, chili garlic sauce, sugar, and rice vinegar. Stir and let it simmer.
5. In a small bowl, mix cornstarch with water to create a slurry. Add it to the pan and stir until the sauce thickens.
6. Return the eggplant to the pan and toss to coat in the sauce.
7. Drizzle with sesame oil and top with chopped scallions. Serve hot.
Notes
For less oil, roast the eggplant at 425°F for 20 minutes instead of frying.
Use tamari or coconut aminos to make it gluten-free.
Adjust spice by increasing or reducing the chili garlic sauce to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Szechuan eggplant, garlic sauce eggplant, vegan stir-fry, spicy eggplant recipe