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Best Easy Eggplant with Garlic Sauce Recipe

Name: Best Easy Eggplant with Garlic Sauce Recipe
Total time: 30 min
Yield: 210 g
Ingredients: Chinese eggplant 1.5 lbs; Vegetable oil 2 tbsp; Garlic 6 cloves; Scallions 3 pieces; Low sodium soy sauce 3 tbsp; Rice vinegar 2 tbsp; Sugar 2 tsp; Sesame oil 1 tsp; Cornstarch 1 tbsp; Water 0.25 cup

Chinese eggplant is braised in a punchy garlic sauce with vinegar, soy, and a touch of sweetness. This vegetarian family favorite is healthy, bold, and perfect for a calorie deficit plan.

Cook 30 min Difficulty NORMAL 140 kcal

#vegetarian #diabetic friendly #mediterranean #low calorie

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Ingredients

Main ingredients

Chinese eggplant 1.5 lbs
Vegetable oil 2 tbsp
Garlic 6 cloves
Scallions 3 pieces

Seasonings/Sauce

Low sodium soy sauce 3 tbsp
Rice vinegar 2 tbsp
Sugar 2 tsp
Sesame oil 1 tsp
Cornstarch 1 tbsp
Water 0.25 cup

Nutrition summary

Carbohydrates 20 g 57%

Protein 4 g 11%

Fat 4 g 32%

Serving size 210g

Cooking steps

1

Slice the Chinese eggplant into 2-inch batons; soak briefly in salted water to prevent browning and reduce bitterness. Drain and gently pat dry to avoid oil splatter.
2

Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant pieces in a single layer and sauté, turning occasionally, for 6-8 minutes until golden and tender.
3

Lower heat to medium. Push eggplant to the sides and add minced garlic and most of the sliced scallions to the center. Stir-fry for 30-40 seconds until fragrant, taking care not to burn the garlic.
4

Quickly whisk the soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and 1/4 cup water together. Pour this sauce over the eggplants.
5

Raise heat to medium-high, stir well, and let the sauce simmer for 2-3 minutes, mixing gently as it thickens and glazes the eggplant. Finish by topping with reserved fresh scallions. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Eggplant with Garlic Sauce recipe?

The star ingredient is Chinese eggplant, which delivers a soft, velvety texture and soaks up the punchy garlic sauce. The garlic, soy sauce, and rice vinegar in the seasoning combine to create the dish’s bold and savory depth.

Q. How do I keep the eggplant from soaking up too much oil or turning mushy?

To limit oil absorption, slice the eggplant and briefly soak it in salted water, then dry thoroughly. Sauté in a single layer over medium-high heat for even browning and to preserve shape. Avoid low heat and overcrowding to prevent mushiness.

Q. What’s the best timing for adding garlic without burning it?

After browning the eggplant, reduce the heat and add garlic to the center of the pan, stirring for only 30–40 seconds. This quick move brings out aroma while preventing bitterness from overcooked garlic before you add the sauce.

Q. How many calories and protein does each serving contain?

Each serving has about 140 kcal, with 4g of protein and 20g of carbohydrates. The protein-to-carbohydrate ratio favors a lighter, vegetarian meal ideal for calorie-conscious eating.

Best Easy Eggplant with Garlic Sauce Recipe

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