Braised Chinese Eggplant with Garlic and Soy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender braised eggplant infused with a savory garlic and soy sauce, creating a rich and comforting vegetarian dish. This Chinese recipe (vegetarian), ready in about 30 minutes, pairs Chinese eggplants, vegetable oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 medium Chinese eggplants cut into 2-inch chunks. Sauté for 5-6 minutes until the eggplant begins to soften and brown at the edges.
  2. Step 2: Stir in 6 finely minced garlic cloves and 1 tbsp minced ginger. Cook for 1 minute until fragrant.
  3. Step 3: Add 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/2 cup water. Stir to combine and cover the skillet. Reduce heat to medium and braise the eggplant for 8-10 minutes until tender.
  4. Step 4: Mix 1 tsp cornstarch with 2 tsp water to make a slurry. Remove the lid and stir in the slurry. Cook for 2 minutes until the sauce thickens and coats the eggplant.
  5. Step 5: Drizzle 1 tsp sesame oil over the dish, toss gently, then garnish with 2 sliced green onions before serving warm.

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