Authentic Chinese Eggplant with Garlic Sauce (Vegan & Easy)

Chinese Eggplant with Garlic Sauce: A Bold Vegetarian Delight 🍆🧄🥢

👋 Note for Beginners: This recipe assumes you’ve never cooked Chinese eggplant before — or maybe never cooked anything at all. No shame, no stress! We’ll go step by step with clear measurements, temperatures, and tips for every part. You got this.

This traditional Sichuan-style dish transforms humble eggplants into a deeply savory, garlicky delight — completely vegetarian and deeply satisfying. The secret? High-heat stir frying and a bold, fragrant sauce made with soy sauce, garlic, ginger, and vinegar. Let’s walk through it together — with precision and encouragement.

🍆 Ingredients (Serves 2)

• 2 medium Chinese eggplants (about 400g), cut into 2-inch batons
• 2 tbsp cornstarch (for coating)
• 3 tbsp vegetable oil (for frying)
• 2 tsp minced garlic (about 2 cloves)
• 1 tsp minced ginger (about 1 cm knob)
• 2 green onions, chopped (separate white and green parts)
• For the sauce:
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for deeper color, optional)
• 1 tbsp Chinkiang vinegar (or rice vinegar)
• 1 tsp sugar
• 1 tsp sesame oil
• 3 tbsp water
• 1 tsp cornstarch (for thickening)

👩‍🍳 Max & Jamie: Let’s Cook It Right

Jamie: So Max, I’m honestly a total beginner. Can I really make this?

Chef Max: Absolutely. Let’s go step-by-step. First, cut your eggplants into 2-inch batons — kind of like thick French fries. If the skin feels tough, you can peel it in stripes with a peeler.

Jamie: What’s next?

Chef Max: Place the eggplant in a bowl. Pat dry with a paper towel to reduce moisture. Sprinkle 2 tbsp of cornstarch and toss to coat all sides evenly. This will help crisp it up when frying.

Jamie: Now we fry?

Chef Max: Yep. Heat 3 tbsp of vegetable oil in a non-stick or wok-style pan over medium-high heat — that’s about 180°C (350°F). Once the oil is hot, add eggplants in a single layer. Fry for 2–3 minutes per side, turning gently, until golden. Work in batches if needed.

Jamie: Should I remove them after?

Chef Max: Yes — transfer to a plate lined with paper towels. Let’s make the sauce now.

Jamie: Okay, what goes into it?

Chef Max: In a small bowl, mix 1 tbsp soy sauce, 1 tbsp dark soy (optional), 1 tbsp vinegar, 1 tsp sugar, 1 tsp sesame oil, 3 tbsp water, and 1 tsp cornstarch. Stir until smooth.

Jamie: Do I cook the sauce directly?

Chef Max: Almost! In the same pan, heat 1 tbsp fresh oil. Add 2 tsp garlic, 1 tsp ginger, and the white parts of the green onion. Sauté for 30 seconds on medium heat until fragrant.

Jamie: Then pour the sauce?

Chef Max: Exactly. Stir it in and cook while stirring until thickened — about 1–2 minutes. Add back the fried eggplants and toss to coat.

Jamie: It smells amazing. How do I finish?

Chef Max: Turn off heat, garnish with green onion tops. Serve with hot jasmine rice. You nailed it.

🥂 Pair It With

This dish pairs beautifully with jasmine rice and a chilled glass of jasmine tea or dry Riesling — both help balance the umami richness and garlic punch.

Created by Jamie & Chef Max • Part of the Asian Vegetarian Kitchen Series • Follow for more authentic yet approachable recipes!