Shanghai-Style Red-Braised Eggplant with Garlic and Soy

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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.

Soft eggplant braised in a rich, savory soy sauce with garlic and ginger, a comforting vegetable dish from Shanghai’s cuisine. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs Chinese eggplant, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 3 Chinese cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium (about 1 lb) Chinese eggplant
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1/2 cup water
2 tbsp scallions, sliced

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut 2 medium Chinese eggplants into 2-inch long strips. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat and lightly fry the eggplant strips for 3-4 minutes until edges begin to soften and turn golden. Remove and set aside.
Step 2: In the same skillet, add 4 cloves minced garlic and 1 tbsp minced fresh ginger, sauté for 1 minute until fragrant.
Step 3: Return the eggplant to the skillet and add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/2 cup water. Stir gently to coat and simmer uncovered for 8-10 minutes until the eggplant is tender and sauce thickens to a glaze.
Step 4: Sprinkle 2 tbsp sliced scallions over the dish before serving warm with steamed rice.