Eggplant with Garlic Sauce

Print Recipe
5 from 1 vote

Eggplant with Garlic Sauce

Tender eggplant in a simple garlic sauce. Delicious as a side or as a main when served on top of rice or noodles. Feel free to double this recipe to make more if desired!
My Notes:
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Meal Type: Dinner
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free
Tool: Stove
Ingredient: Eggplant
Servings: 4
Calories: 105kcal
Ingredients
For the eggplant:
  • 2 medium Chinese or Japanese eggplants chopped to bite-size pieces
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) cornstarch
For the sauce:
  • 1 1/2 tablespoon(s) soy sauce (gluten-free, if preferred)
  • 1 tablespoon(s) water
  • 2 teaspoon(s) brown sugar
  • 1 tablespoon(s) cornstarch
For the stir-fry:
  • 1 1/2 tablespoon(s) light oil divided (such as canola or vegetable)
  • 1 teaspoon(s) fresh ginger minced
  • 3 clove(s) garlic chopped
Instructions
  • Place the eggplant into a large bowl and cover it with water. Add the salt and mix well and soak for 15 minutes. This helps remove the bitterness. Now drain off the water and pat the eggplant dry with a clean kitchen towel before sprinkling with cornstarch.
  • In a small bowl, combine all the sauce ingredients together and mix well to form a smooth sauce.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the eggplant and cook for 8 - 12 minutes, stirring occasionally until the eggplant softens and begins to brown.
  • Push the eggplant to the side of the pan, and add the remaining 1/2 tablespoon of oil to the pan and then add the ginger and garlic. Cook for a minute until fragrant. Give the sauce a good stir and pour it over the eggplant. Mix immediately, until the eggplant is evenly coated and the sauce starts to thicken, this will happen quickly. Serve the eggplant and sauce hot as a side dish or as a main course over steamed rice or noodles.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 962mg | Potassium: 287mg | Fiber: 4g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan