Eggplant in Garlic Sauce is one of my most fave Chinese vegetarian dish! Its a quick and easy side dish to accompany any of your fave main dish like fried fish or any seafood.
It is slightly oily, tender glossy eggplants sautéed with garlic and soy sauce and that hint of sweet, salty in the background was an absolute delight. The best thing about it – It’s ready in under 30 mins!
Slice eggplant into bite-sized portion and transfer into a bowl with water. Season with 1 teaspoon salt and mix it well to combine. Place a pot cover on top to push down the eggplant underwater for 15 minutes. Drain and pat dry. Set aside.
In another bowl, add light soy sauce, dark soy sauce, sugar, 1 teaspoon cornstarch and mix well. Set aside.
Get the eggplant and sprinkle with some cornstarch. Mix it by hand, until it’s evenly coated with thin layer of cornstarch. Set it aside.
In a non stick pan, heat 1 tablespoon oil to a over medium high heat. Stir fry the eggplant across the bottom of the skillet in batches.
Stir fry the eggplant one side at a time until all the surfaces are fried and the eggplants are cooked through and soft for 8-10 minutes. Cook it in batches and transfer to a plate once done. Set it aside.
Using the same pan, add ½ teaspoon oil and saute ginger and garlic. Toss a few times until fragrant.
Then add in all the eggplant slices back into the pan. Adjust heat to medium and add the sauce, mix until cornstarch is fully dissolved. Keep on tossing a few times, until it is evenly coated and the sauce becomes thick.
Adjust heat to low, season with ¼ teaspoon salt and pinch of pepper to taste. Turn off heat and transfer into a serving plate. Garnish with chopped spring onions (optional). Serve and enjoy!
The dark soy sauce will add color to the dish and make it look more appetizing. You can alternately use soy sauce or skip it, if you don’t have any in your pantry.