Shanghai-Style Braised Eggplant with Garlic and Soy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky eggplant pieces slow-braised in a fragrant garlic and soy sauce mixture, capturing the subtle sweetness of Shanghai cuisine. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs finely minced garlic, inch, minced ginger, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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: 20 min Serves 4 Chinese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 2 medium Chinese eggplants cut into 2-inch chunks and fry for 5-6 minutes, turning occasionally until softened and golden.
  2. Step 2: Add 5 cloves finely minced garlic and 1 inch minced ginger to the skillet; cook for 1 minute until aromatic.
  3. Step 3: Stir in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/3 cup water. Cover and simmer gently for 8-10 minutes until eggplant is tender and sauce has thickened.
  4. Step 4: Remove the lid, increase heat to medium-high, and cook for 2 more minutes to reduce sauce further, coating eggplant pieces.
  5. Step 5: Garnish with 2 sliced scallions and serve warm with steamed rice.

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Frequently asked questions

How long does Shanghai-Style Braised Eggplant with Garlic and Soy take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Braised Eggplant with Garlic and Soy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely minced garlic from drying out.

Can I substitute ingredients in Shanghai-Style Braised Eggplant with Garlic and Soy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Braised Eggplant with Garlic and Soy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shanghai-Style Braised Eggplant with Garlic and Soy vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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