Recipe by Whats that Burning smell?
"A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!"
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Chinese eggplants, halved lengthwise and cut into 1 inch half moons
crushed red pepper flakes
light soy sauce
Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook).
Not sure what went wrong w/ this, but the entire thing just turned to mush
Love Love Loved this ~ Pretty much made as written except the following: 3 cloves fresh pressed garlic in lieu of garlic powder, chicken broth in lieu of water and 1/2 TB each of Chinese Garlic Chile Paste & Chinese Chile Paste in lieu of crushed red pepper flakes. I couldn't believe how wonderful this turned out, better than a restaurant, I was very impressed and will make this again and again :-)
Delish!!!! I used hoisin sauce instead, since that is what I had on hand. I also reduced the sugar to 1tsp and it was plenty. So healthy and yummy at the same time! Love it!
This is excellent. I tried another recipe for stir fried eggplant on this site and this one is much better. I didn't add as much sugar and garlic powder. And I didn't have any pepper flakes on hand, so I added a hint of tabasco. It came out great.
This was fabulous. my husband devoured it and he *never* eats eggplant. I subbed homemade vegetable stock for the water and I used 1 teaspoon crushed red pepper and two teaspoons sriracha hot chili sauce. I also used 4 tablespoons of soy instead of two as I had no oyster sauce. I also added bok choy and some diced chicken and served over brown rice. Yummy!
I have made this twice now, and the second time was significantly better.
1) Use fresh garlic if you have it!! (Or pre-chopped garlic in oil). It tastes so much better than with the garlic powder. I used 2-3 bulbs.
2) Ground pork tastes amazing with this dish. I fried up the ground pork seperately to get some browning on the meat, then I drained the excess fat. I added the whole thing to the eggplant mixture at the end of cooking. Delicious.
Thanks for the recipe!
This is a great recipe to start with. I like to use fresh garlic over dried - and when making Asian sauces I tend to go with brown sugar instead of white. I also switched from soy to tamari - however, as written I'm sure the original is great too! I loved this dish and am very happy to have found it. I've craved Eggplant with Garlic sauce many times over the years and now when the craving hits I have the perfect recipe! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant with Garlic Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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