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–+ servings
chinese eggplant with garlic sauce vinete chinezesti cu sos de usturoi

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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Choose Serving Size 2

Ingredients 

For the eggplant:

  • 3 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
  • 2 ½ tbsp soy sauce or tamari
  • 2 tsp coconut sugar
  • ½ tbsp oil

Instructions

  • 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.
  • Meanwhile, in a small bowl combine all the sauce ingredient, mix well and set aside.
  • In a big bowl, combine dry eggplant with tapioca and mix to evenly coat every piece.
  • Heat a large frying pan over medium heat and add oil.Spread the eggplant across the bottom of the pan in a single layer.
  • Fry the eggplant on both sides until all golden and soft, for about 10 minutes.
  • Transfer to a plate. Cook the remaining eggplant in batches.
  • In a large wok pan, heat a little bit more oil, add the ginger and garlic and stir-fry until fragrant.
  • 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.
  • Top with chopped greens and serve with some rice noodles or rice on a side.