Eggplant with Garlic Sauce


This Chinese eggplant recipe is mildly spicy (or very spicy, if you like). My mother has been making this for me since I was a child. It is so good!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


  • 3 tablespoons canola oil

  • 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons

  • 1 cup water

  • 3 tablespoons garlic powder

  • 1 tablespoon crushed red pepper flakes

  • 2 tablespoons light soy sauce

  • 2 tablespoons oyster sauce

  • 5 teaspoons white sugar

  • 1 teaspoon cornstarch


  1. Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.

  2. Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.

  3. Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.

Nutrition Facts (per serving)

187 Calories
8g Fat
29g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 187
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 4%
Sodium 224mg 10%
Total Carbohydrate 29g 11%
Dietary Fiber 13g 47%
Total Sugars 13g
Protein 5g
Vitamin C 10mg 50%
Calcium 41mg 3%
Iron 1mg 7%
Potassium 927mg 20%

* 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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