This Eggplant with Garlic Sauce recipe is my go-to because it’s packed with flavor and transforms a humble eggplant into a savory masterpiece that pairs perfectly with a bowl of rice. Plus, the mix of garlic, ginger, and soy sauce always hits just the right spot, creating a deliciously comforting dish that’s both satisfying and easy to make!
My Eggplant with Garlic Sauce is a dish with flavor and nutrients that’s easy to prepare and a delight to serve. Eggplant, sliced and steamed, is the main ingredient.
It stars in a pairing with the aromatic ingredients: garlic, ginger, and green onion. Rounding out the cast are soy sauce and rice vinegar, which give the dish a savory burst of flavor; hoisin sauce, which adds a touch of sweetness; and red pepper flakes, which bring just enough heat to the perfectly balanced sauce.
Ingredients
Aubergine: Calorie count low; fiber content high; digested well; plenty of antioxidants provide protection.
Garlic is a powerhouse of nutrients, especially vitamins C and B6, which help to keep the immune system strong.
And there is no substitute for garlic when it comes to flavor; it adds an irresistible depth to savory dishes.
Ginger has anti-inflammatory properties; it is good for digestion, and it possesses a spicy, warming flavor.
Soy sauce contributes umami and saltiness; it elevates the flavor of everything it touches.
Hoisin sauce: sweet, tangy, thick, and deep.
Ingredient Quantities
- 1 large eggplant
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1/4 teaspoon red pepper flakes
- 2 stalks scallions, chopped
- Salt and pepper to taste
Instructions
1. Start by chopping the big eggplant into sizable, bite-size pieces and salting them well to draw out the moisture. After letting them sit in peace for about 15 minutes, rinse the pieces in clean water, then wring them out gently in a clean kitchen towel.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Introduced into the vessel, the eggplant begins a sautéing journey—it gets golden brown; it gets soft. And in about 5-7 minutes, it gets set aside.
3. Using the same skillet, add the leftover tablespoon of vegetable oil. Minced garlic and minced ginger will be the next ingredients added, and use your sense of smell as a cue to know when you should proceed to the next step. Stir and wait for them to become fragrant, which should take about 30 seconds.
4. Combine the soy sauce, rice vinegar, hoisin sauce, and sugar. Thoroughly mix until the sugar dissolves.
5. Place the cooked eggplant back into the skillet and mix it into the sauce until the eggplant is evenly coated.
6. If a sauce of greater thickness is desired, incorporate the cornstarch slurry (mix 1 teaspoon cornstarch with 2 tablespoons water) into the skillet. Stir until the sauce has thickened.
7. For some heat, add the red pepper flakes, adjusting to your taste, of course.
8. Add salt and pepper to taste, making sure the flavors are well rounded.
9. Chopped scallions should be sprinkled over the eggplant, followed by a final mix.
10. Serve Eggplant with Garlic Sauce hot, garnished with additional scallions if desired. Enjoy this dish as a flavorful side or main dish over rice.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Clean kitchen towel
4. Large skillet or wok
5. Measuring spoons
6. Mixing bowl
7. Wooden spoon or spatula
FAQ
- Q: Can I use a different type of oil?Yes, you can substitute vegetable oil with olive oil or sesame oil if you prefer.
- Q: Is there a substitute for hoisin sauce?A: You can use a mixture of soy sauce and honey or sugar as a substitute for hoisin sauce. Mix them together in a small bowl and then use them as you would hoisin sauce.
- Q: How can I make the dish spicier?A: To intensify the heat, increase the amount of red pepper flakes or add some chopped fresh chili peppers.
- Q: Can I prepare this dish without cornstarch?Yes, the cornstarch is optional and is used only for thickening. You can leave it out if you want.
- Q: Should I peel the eggplant?It is not required to peel the eggplant, but you can do so if you want to achieve a more delicate texture.
- Q: Can this dish be made ahead of time?A: You can prepare and refrigerate it for as long as 2 days. If you do this, reheat the dish gently to serve. However, it is best served fresh.
- Q: What can I serve with this dish?A: Steamed rice or noodles make a great pairing with it for a complete meal.
Substitutions and Variations
You can use sesame oil for a nuttier flavor instead of vegetable oil.
To create a gluten-free version of this dish, use tamari instead of the soy sauce.
A good substitute for rice vinegar is apple cider vinegar. If you don’t have rice vinegar, apple cider vinegar can be a good alternative.
When selecting a sugar substitute, consider using honey or maple syrup.
When you’re out of hoisin sauce, barbecue sauce combined with a dash of soy sauce makes an effective substitute.
Pro Tips
1. Pre-salting the Eggplant: Ensure that the slices of eggplant are evenly salted. This step is crucial to draw out bitterness and excess moisture, which will result in a firmer, more flavorful dish. After salting, use a paper towel to pat them dry thoroughly to prevent excess oil absorption during cooking.
2. Oil Management: Eggplant can absorb a lot of oil, so make sure the oil is hot before adding the pieces to the skillet. This will help the eggplant sear on the outside, maintaining a rich, golden color and proper texture without becoming too oily.
3. Maximize Flavor with Garlic and Ginger: When sautéing the garlic and ginger, make sure not to burn them as they can become bitter. A brief 30-second sauté on medium heat should be enough to release their aroma without compromising their flavor.
4. Balance the Sauce: Taste the sauce before mixing with the eggplant to ensure the balance of salty, sweet, and tangy flavors is to your liking. Adjust the quantities of soy sauce, sugar, and rice vinegar as needed to suit your preference.
5. Final Garnish Importance: Reserve some fresh scallions to sprinkle over the dish just before serving. This adds a fresh, vibrant finish to the dish and enhances both presentation and flavor. Additionally, you can add toasted sesame seeds for added texture and a nutty flavor.
Eggplant With Garlic Sauce Recipe
My favorite Eggplant With Garlic Sauce Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Clean kitchen towel
4. Large skillet or wok
5. Measuring spoons
6. Mixing bowl
7. Wooden spoon or spatula
Ingredients:
- 1 large eggplant
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1/4 teaspoon red pepper flakes
- 2 stalks scallions, chopped
- Salt and pepper to taste
Instructions:
1. Start by chopping the big eggplant into sizable, bite-size pieces and salting them well to draw out the moisture. After letting them sit in peace for about 15 minutes, rinse the pieces in clean water, then wring them out gently in a clean kitchen towel.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Introduced into the vessel, the eggplant begins a sautéing journey—it gets golden brown; it gets soft. And in about 5-7 minutes, it gets set aside.
3. Using the same skillet, add the leftover tablespoon of vegetable oil. Minced garlic and minced ginger will be the next ingredients added, and use your sense of smell as a cue to know when you should proceed to the next step. Stir and wait for them to become fragrant, which should take about 30 seconds.
4. Combine the soy sauce, rice vinegar, hoisin sauce, and sugar. Thoroughly mix until the sugar dissolves.
5. Place the cooked eggplant back into the skillet and mix it into the sauce until the eggplant is evenly coated.
6. If a sauce of greater thickness is desired, incorporate the cornstarch slurry (mix 1 teaspoon cornstarch with 2 tablespoons water) into the skillet. Stir until the sauce has thickened.
7. For some heat, add the red pepper flakes, adjusting to your taste, of course.
8. Add salt and pepper to taste, making sure the flavors are well rounded.
9. Chopped scallions should be sprinkled over the eggplant, followed by a final mix.
10. Serve Eggplant with Garlic Sauce hot, garnished with additional scallions if desired. Enjoy this dish as a flavorful side or main dish over rice.
