Braised Asian Eggplant with Ginger Garlic Sauce

This delicious Asian eggplant recipe is quick to make and full of flavor. It’s made with long, slender Chinese eggplant, braised and then cooked in a rich, savory ginger-garlic sauce. Ready in just 20 minutes.

This Asian eggplant recipe has a way of winning people over. It makes a fantastic vegetarian side dish and comes together quickly, with just five minutes of prep and about fifteen minutes on the stove.

Asian eggplant is the star here, prized for its tender texture and ability to soak up flavor. If you can’t find it, regular globe eggplant works just fine. Instead of frying, the eggplant is gently braised, which means it absorbs stock rather than oil.

I cook the onion, ginger, and garlic in a little toasted sesame oil, adding richness and a subtle nutty flavor without making the dish heavy. Ground Sichuan pepper brings a delicate citrusy note without heat, and soy sauce adds depth and saltiness. The garlic chili sauce adds tangy heat that you can adjust or omit entirely. Chinkiang vinegar lends a mellow, complex acidity (rice vinegar or red wine vinegar are easy substitutes), and a touch of honey rounds everything out, balancing the bold flavors with just the right hint of sweetness.

Is this an authentic Chinese eggplant recipe?

This recipe uses Asian eggplants and classic Asian-inspired flavors, but the cooking method differs from a traditional Chinese eggplant recipe. Typically, the eggplant is salted or brined first, then pan-fried until crispy before being simmered in the sauce.

Salting or brining helps prevent the eggplant from absorbing too much oil, but it also adds extra time and steps. Since I’m usually aiming for a quick weeknight dinner, I skip both the brining and frying. Instead, I braise the eggplant directly in the sauce. It may not be traditional, but it’s faster, simpler, and still delivers incredibly flavorful, tender eggplant.

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Braised Asian Eggplant with Ginger Garlic Sauce

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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This delicious Asian eggplant is a quick and easy vegetarian recipe. It's made with long and slender Chinese eggplant that is braised and then cooked in a rich and savory ginger garlic sauce. Ready in just 20 minutes.

4

Ingredients

• ▢ 1 tablespoon EACH: cooking oil and toasted sesame oil
• ▢ 1 medium onion (sliced)
• ▢ 3 long eggplants (quartered and cut into 3-inch pieces)
• ▢ 1 tablespoon ginger (minced)
• ▢ 3 cloves garlic (minced)
• ▢ ½ teaspoon ground Sichuan pepper
• ▢ 1 cup stock (divided)
• ▢ 2 tablespoons soy sauce (chicken or vegetable)
• ▢ 1 tablespoon garlic chili sauce
• ▢ 1 tablespoon Chinkiang vinegar (can sub rice vinegar or red wine vinegar)
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon cornstarch
• ▢ Chopped cilantro and toasted sesame seeds (to serve)

Instructions 

• Heat the cooking oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic, and Sichuan pepper and stir together. Pour ¾ cup of the stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
  1 tablespoon EACH: cooking oil and toasted sesame oil, 1 medium onion, 3 long eggplants, 1 tablespoon ginger, 3 cloves garlic, ½ teaspoon ground Sichuan pepper, 1 cup stock
  
• Make the sauce in a small bowl. Mix the remaining ¼ cup of stock with the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.
  2 tablespoons soy sauce, 1 tablespoon garlic chili sauce, 1 tablespoon Chinkiang vinegar, 1 teaspoon honey, 1 teaspoon cornstarch
  
• Once the eggplant is soft, pour the sauce over the top and mix well. Let the sauce cook and thicken for 1 minute.
  
• Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.
  Chopped cilantro and toasted sesame seeds
  

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 185kcal (9%), Carbohydrates: 28g (9%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 955mg (42%), Potassium: 863mg (25%), Fiber: 11g (46%), Sugar: 16g (18%), Vitamin A: 205IU (4%), Vitamin C: 10mg (12%), Calcium: 44mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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