Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

116
Whats that Burning smell? 1

"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
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Original recipe yields 6 servings

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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

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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.

Reviews

116
  1. 154 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

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 - ...

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...

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