Sautéed Chinese Eggplant with Garlic and Chili

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 developed and reviewed.

Tender Chinese eggplant slices quickly sautéed with fragrant garlic, spicy chili, and a savory soy glaze for a vibrant side dish. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 22 minutes, pairs Chinese eggplant, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 "Plan a meal with the AI" 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: 12 min Serves 3 Chinese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium Chinese eggplants into 1/2-inch thick diagonal slices. Set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the 4 minced garlic cloves and 1 small finely sliced red chili, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add the eggplant slices to the skillet in a single layer, cook without stirring for 3 minutes until the edges start to brown, then flip and cook another 3 minutes until tender.
  4. Step 4: Stir together 2 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 3 tbsp water. Pour this sauce over the eggplant and cook for 2 more minutes, stirring gently until the sauce thickens and coats the eggplant.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions before serving warm.

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