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Chinese Style Eggplant in Sweet Garlic Sauce


5 eggplants, Asian style and cut into small wedges
cup of vegetable broth
1 tbsp. of sesame oil
2 green onions, finely sliced and both white and green parts separated
1 piece of ginger, fresh, 1 inch in length, peeled and grated
3 cloves of garlic, minced and crushed
1 red chilli, fresh and sliced
3 tbsp. of soy sauce
2 tbsp. of rice vinegar
1 tbsp. of brown sugar
1 tbsp. of cornstarch
Some toasted sesame seeds, for garnish only
Thai style holy basil, for garnish and optional
1 tbsp. of peanut oil
Cooked rice, for serving


Preparation time: 30 minutes
Serves: 4


Using a large sized wok, heat it up over a high heat. Add your peanut oil into it and coat your pan evenly with the oil. Once the work is hot enough add in a single layer of your eggplant. Cook your eggplant, making sure to toss it gently as you do so for at least 2 to 3 minutes.

Once your eggplant has cooked remove it from your wok and set aside. Then add some more peanut oil back into your wok and add in your parts of your green onions, garlic, chilli and ginger. Cook them up, making sure to toss them gently as you do so. Allow them to cook at least 2 minutes.

While they are cooking use a medium to large bowl and mix together your brown sugar, sesame oil, soy sauce and cornstarch until evenly combined. Add this mixture along with your broth back into your wok and continue cooking until your sauce has thickened in consistency and there are no more lumps in the mixture.

This process should take about 3 to 5 minutes at most.

Next add your eggplant back into your work and toss roughly to coat it in your mixture. Remove from heat and serve alongside a bed of rice and garnished with basil and sesame seeds. Serve immediately.

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