Shanghai-Style Braised Eggplant with Garlic and Soy

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Silky eggplant pieces slow-braised in a fragrant garlic and soy sauce mixture, capturing the subtle sweetness of Shanghai cuisine. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs Chinese eggplants, garlic, ginger 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.

Ingredients

• 2 medium, cut into 2-inch chunks Chinese eggplants
• 5 cloves, finely minced garlic
• 1 inch, minced ginger
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1/3 cup water
• 2, sliced for garnish scallions

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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.