Chinese Eggplant with Garlic Sauce
This recipe for Chinese eggplant with garlic sauce is one of my favorite ways of cooking eggplant! Give it a try and enjoy it with a side of rice or rice noodles.
Serves: 2+
  • For the eggplant:
  • 3 large eggplant, sliced
  • 1 tsp sea salt
  • 1 tsp tapioca flour
  • 4 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp oil
  • 1 tbsp green onion, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp sesame seeds
  • For the sauce:
  • 1 tsp tapioca flour
  • 2½ tbsp soy sauce or tamari
  • 2 tsp coconut sugar
  • ½ tbsp oil
  1. Spread the sliced eggplant on a paper towel. Sprinkle sea salt on both sides of the eggplant slices. Cover with another layer of paper towel and allow to rest for 45-60 minutes. Pat dry.
  2. Meanwhile, in a small bowl combine all the sauce ingredient, mix well and set aside.
  3. In a big bowl, combine dry eggplant with tapioca and mix to evenly coat every piece.
  4. Heat a large frying pan over medium heat and add oil.Spread the eggplant across the bottom of the pan in a single layer.
  5. Fry the eggplant on both sides until all golden and soft, for about 10 minutes.
  6. Transfer to a plate. Cook the remaining eggplant in batches.
  7. In a large wok pan, heat a little bit more oil, add the ginger and garlic and stir-fry until fragrant.
  8. Add all the eggplant to the wok and pour the sauce over. Stir a few times, until the eggplant is evenly coated and the sauce thickens. Sprinkle with sesame seeds.
  9. Top with chopped greens and serve with some rice noodles or rice on a side.
Recipe by Gourmandelle | Vegetarian Blog at