Braised Eggplant in Garlic-Chili Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender eggplant pieces slow-braised in a fragrant garlic and chili sauce with soy and black bean notes for a rich vegetarian entrée. This Chinese recipe (vegetarian), ready in about 30 minutes, blends Chinese eggplants, garlic cloves, and fresh red chili into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 2 medium (about 1 lb) Chinese eggplants, cut into 2-inch chunks
• 4 garlic cloves, minced
• 1 small fresh red chili, finely chopped
• 1 tbsp fermented black beans, rinsed and mashed
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 1/2 cup water
• 2 stalks scallions, sliced thin for garnish
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 2 medium Chinese eggplants cut into 2-inch chunks and stir-fry for 5-6 minutes until the edges soften and start to brown.
2. Step 2: Add 4 minced garlic cloves, 1 finely chopped fresh red chili, and 1 tbsp rinsed and mashed fermented black beans to the skillet, stirring for 1-2 minutes until fragrant.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 cup water. Reduce heat to medium-low and cover the skillet. Simmer gently for 8-10 minutes until the eggplants are tender and have absorbed the sauce.
4. Step 4: Remove the lid and increase heat to medium-high to reduce the sauce for 2-3 minutes until it thickens and coats the eggplant well.
5. Step 5: Drizzle 1 tsp sesame oil over the dish and garnish with 2 sliced scallions before serving warm with steamed rice.