Wok-Tossed Eggplant with Garlic and Chili Bean Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 drafted and published.

Tender eggplant cooked in a spicy, savory garlic chili bean sauce, delivering a bold vegetable dish inspired by Cantonese flavors. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs Chinese eggplant, garlic cloves, 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 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: 15 min Serves 3 Chinese cuisine 180 cal/serving

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Ingredients

2 medium (about 16 oz), cut into 2-inch chunks Chinese eggplant
4 cloves, minced garlic cloves
2 tbsp fermented chili bean paste (doubanjiang)
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sugar
4 tbsp vegetable oil
1/4 cup water
2 stalks, sliced for garnish scallions
1 tsp sesame oil

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering; add 16 oz Chinese eggplant cut into 2-inch chunks and stir-fry for 6-7 minutes until pieces soften and edges begin to brown.
Step 2: Push eggplant to the side; add 4 minced garlic cloves and 2 tbsp fermented chili bean paste to the wok; stir-fry together for 1 minute until aromatic.
Step 3: Mix 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl; pour the sauce into the wok.
Step 4: Toss everything together and cook for another 3-4 minutes until the sauce thickens and coats the eggplant pieces.
Step 5: Drizzle 1 tsp sesame oil over the dish, stir to combine, then garnish with 2 sliced scallions before serving hot with steamed rice.