Chinese Eggplant with Garlic Sauce (红烧茄子) Recipe | Yummly

Chinese Eggplant with Garlic Sauce (红烧茄子)

Francisca Rebelo: "Good and simple - I deglazed the pan with some ri…" Read More
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  • 800 grams eggplant (total Chinese, long, chopped)
  • 1 teaspoon salt
  • 1 teaspoon cornstarch (plus more to coat the eggplant)
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce (*see footnote)
  • 2 teaspoons sugar
  • 1/2 tablespoon peanut oil (or vegetable oil)
  • 1 teaspoon minced ginger
  • 3 cloves garlic (chopped)
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    NutritionView More

    Sodium48% DV1140mg
    Fat4% DV2.5g
    Protein6% DV3g
    Carbs7% DV21g
    Fiber32% DV8g
    Calories110Calories from Fat20
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat20
    Total Carbohydrate21g7%
    Dietary Fiber8g32%
    Vitamin A2%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Francisca Rebelo a month ago
    Good and simple - I deglazed the pan with some rice vinegar before adding the garlic and ginger which added a nice sour note.
    Gorillette 2 months ago
    Thank you for the recipe.. it was delicious and I will make it again
    Is It Time To Eat? 2 months ago
    This was delicious!!... since the world is on lockdown and we are all being forced to cook I would definitely suggest trying this one!! I did put my eggplant in the oven on low heat on a rack to keep it warm and crispy. The added it to the sauce once I fried it all. This one is a keeper and if you like heat just add some chili oil or flakes to your liking. We Paired it with rice and steamed broccoli. Happy eating
    Elizabeth 4 months ago
    I ate this on rice and found it a little dry. It needed more sauce, although more soy might have made it too salty. I added beni shoga (picked ginger) and roasted chopped peanuts for some good extra flavor, and then also added chili oil to the finished product for kick.
    Dave 5 months ago
    Flavorful and easy to make
    Shannon S. 7 months ago
    Doubled the sauce as recommended in previous comments -very wise.
    katie s. a year ago
    easy to make, but a bit salty for my liking
    Asoka I. a year ago
    Easy to make, and tastes delicious!!! I added Spicy oil at the end to give it a kick!!!
    Gemma B. a year ago
    good on its own or with tofu
    Phyllis So a year ago
    it was terrific. i was planning to do another fish but didn't. i grilled salmon and put on rice. really good.
    Sofia a year ago
    I already made it twice. I love this dish. the first tome I made it it was a bit too salty. The second time I reduced the salt I put in the eggplant and the dish turnwd out excellent. I must say that I love eggplants.
    Sue a year ago
    A nice simple dish. Chopped a red chilli and threw it in too.
    Amit Gan 2 years ago
    followed the recipe turned out great
    Barbara Stuart 3 years ago
    This was very good. Soaking the eggplants really help to soften up The outside.
    Cony 3 years ago
    Great, maybe add more sauce next time
    The consistency of the eggplant turned out perfect. the only problem is the sauce. When you add the garlic to hot pan it immediately scorches it then the sauce flashes and caramelized. I would make 2 modifications. Let pan cook slightly before adding garlic and ginger. Add 1/3-1/2 cup of vegetable broth to soy sauce mixture. The corn starch will thicken sauce with ease.
    Anna T. 4 years ago
    Delicious, delighted, thank you! I just did a hybrid of the eggplant prep: sliced, tossed in a bowl with salt & then washed & patted dry after 40 minutes or so.
    Bianca V. 4 years ago
    Overall good but time-consuming and a bit too salty! I would use less soy if I made this again. I modified this by using honey instead of sugar.
    Jody M. 4 years ago
    This is now one of my favorite dishes. Super tasty and easy. I used olive oil to cook in and a dash of sesame seed oil and it turned out great. The corn starch to make the eggplant a little crispier was brilliant.
    Rachel P. 5 years ago
    Yum. I used baby eggplant, which allowed me to skip the salting/soaking step. It ended being quite charred, but in a good way. I found I needed to mix up a little extra sauce, though, since the recipe doesn't actually make very much. I also added scallions with the garlic and ginger, which was nice.
    sylvia e. 5 years ago
    loved it will make it again I could eat it everyday the sauce was delicouse my also liked very much no I would not add anything to it