Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

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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Ingredients

25 m servings 187 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 136
  1. 175 Ratings

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Most helpful positive review

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 lea...

Most helpful critical review

Not sure what went wrong w/ this, but the entire thing just turned to mush

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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 lea...

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...

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!

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 pow...

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 ch...

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...

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 - ...

Not sure what went wrong w/ this, but the entire thing just turned to mush

really REALLY good! I always order this when I go to Asian restaurants, but now I am so happy I can make this any time! As suggested by other reviewers, I used 3 fresh garlic cloves instead of g...

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