Chinese Eggplant with Garlic Sauce (鱼香茄子)

You Don't Need to Deep Fry the Eggplant: This dish might look complex, but my recipe is incredibly straightforward and simple. Traditionally, this dish is made by deep frying the eggplant first but I use a pan frying method that mimics the deep frying, which also steams it as well to make the eggplant soft and delicious. With clear directions for each step, from preparing the eggplant to making the garlic sauce, you'll find this dish a joy to create.

Delicious: The sweet and savory garlic sauce pairs perfectly with the soft texture of the eggplant, creating a mouthwatering dish. 

Family-favorite: This recipe is a crowd-pleaser, perfect for family dinners or gatherings. The combination of ginger, soy sauce, garlic sauce, and Chinese black vinegar creates a flavor explosion that pleases both adults and kids. 

All you need are some incredibly simple, pantry-staple ingredients to make this delicious Chinese eggplant recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Chinese eggplants (Asian eggplant): The star of the dish, Chinese Eggplants are known for their sweeter and milder taste, perfect for absorbing the flavors of the garlic sauce. For this recipe, you should use Chinese eggplant. Do not use Italian eggplant for this recipe, it has a bitter flavor and does not have the same sweetness to it.

Aromatics for the Garlic Sauce:

• Onion or Shallot: Adds a depth of flavor to the garlic sauce. It brings a sweet and mild flavor that compliments the other ingredients.
• Green Onions: Infuses the garlic sauce with a mild oniony flavor. The whites are cooked with the sauce while the greens are used as garnish, adding a pop of color.
• Garlic: A crucial ingredient in the garlic sauce, it gives the dish its signature fragrant garlic aroma and a robust flavor.
• Sweet Red Pepper: Adds a sweet pepper flavor to the garlic sauce, enhancing its overall flavor.
• Birds Eye Chili: This is optional, but if you like your dish spicy, this will give it a fiery kick.

For the Eggplant Sauce:

• Soy Sauce: This will be the primary salty, umami flavor in your sauce, lending a savory depth to the dish.
• Sugar: This balances out the saltiness from the soy sauce and adds a touch of sweetness to the sauce.
• Chinkiang Vinegar: This Chinese black vinegar brings a tangy flavor to the sauce, providing a balance to the sweetness and saltiness. If you don't have it, you can substitute it with rice vinegar. You can buy this at any Asian grocery store or online on Amazon.
• Cold Water: This is used to dilute the sauce and balance the strong flavors.
• Cornstarch: This is our thickening agent. It will give the sauce a nice, glossy finish, and help it cling to the eggplant.
• Ketchup: My secret ingredient! It's not traditional, but it brings all the flavors of the sauce together, adding a perfect balance of sweetness, tang, and saltiness. It's a must-have and should not be omitted or substituted. 

For the Pork Marinade:

• Ground Pork: This is the main protein in our dish. It absorbs the flavors of the marinade and adds a meaty texture. Traditionally, Chinese eggplant recipes use ground pork, but you can substitute it with ground chicken/turkey.
• Oil: This helps to tenderize the pork and keep it moist during cooking.
• Cornstarch: This will coat the pork and help to lock in its juices, resulting in tender, flavorful meat.
• Salt: This is essential for seasoning the pork and bringing out its natural flavors.
• Shaoxing Cooking Wine: This optional ingredient adds an extra layer of flavor to the marinade. If you have it, use it!

Making this incredible Chinese eggplant recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

How to Prepare the Eggplant, Vegetables, and Sauce

Prep the eggplant: Begin by washing the eggplant and cutting off the tops. Then, cut them into pieces about two to three inches in length and one inch thick. 

Soak the eggplant: Place the cut eggplant in water, using a small plate to keep them submerged. This soaking process, which should last about five to ten minutes, prepares the eggplant for the 'quick steam' cooking method used in this recipe.

Prepare the aromatics: While the eggplant is soaking, finely chop onions, green onions, red chili (or optional sweet red pepper), and garlic. Set these ingredients aside for later use.

Mix the sauce: Combine all the sauce ingredients, ensuring that you use cold water to prevent the cornstarch from forming clumps. Set the prepared sauce aside.

Marinate the ground pork: Season the ground pork with a bit of cooking wine, salt, oil, and cornstarch. 

Drain the eggplant: Once the soaking time is complete, drain the water from the eggplant.

Heat the pan and pan-fry the eggplant (skin side down): To start, add some oil into the pan to lightly coat the bottom and set it to medium heat. Once the pan is hot, add the eggplant pieces, skin side down. This placement mimics 'deep frying,' keeping the skins purple and preventing the eggplant from absorbing too much oil. If all the eggplant pieces don't fit, you may need to cook in two batches. Each batch should cook for about three minutes.

Steam the eggplant: After three minutes, add half a cup of water to the pan and cover with a lid, steaming the eggplant until soft. This should take about three to five minutes. If there's still water left after this time, continue cooking with the lid off until it's completely evaporated.

Remove and set aside the eggplant: Once the eggplant is soft and all the water has evaporated, remove the pieces from the pan and set them aside.

Cook the pork: Add a bit more oil to the pan and, once hot, add in the pork. Cook for approximately three to four minutes or until fully cooked and no longer pink.

Add the aromatics: Next, add in the garlic, minced onions, chili pepper, red pepper, and the whites from the green onions. Cook these with the pork for one to two minutes.

Thicken the sauce: Stir the previously prepared sauce (the cornstarch may have settled at the bottom) and add it to the pan. Continue stirring until the sauce thickens, which should take about one to two minutes.

Combine the eggplant and the sauce: Add the cooked eggplant back into the pan and stir-fry everything together. Let the eggplant cook in the sauce for about a minute. Be careful not to overcook the eggplant at this point, as it can become too soft and dissolve into the sauce.

Garnish and serve: Finally, garnish your dish with the green parts of the green onions that were set aside earlier. Serve your delicious Chinese Eggplant with white rice and a side of vegetables. Enjoy your homemade, flavorful meal!

This delicious Chinese eggplant recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Go Meatless: If you're looking for a vegetarian or vegan variation, simply omit the ground pork. You can add more Chinese eggplants or other vegetables like bell peppers and mushrooms to keep the dish hearty and fulfilling. 

Use Dried Salted Fish: Some traditional recipes use dried salted fish to give this dish a saltier and more flavorful dish! To use dried salted fish, debone it by removing the fish off the bone by hand (I would use about 1-2 tablespoons of salted fish). If the fish is too dry, and you can't remove the fish off the bone, soak the fish in hot water for 5-10 minutes to soften it. Fry it at the same time you brown the pork to bring out the fragrant flavors and that's it!

Try it with Chicken: If you're not a fan of pork, you can replace it with chicken. Marinate the ground chicken in the same way as the pork, making sure that it's well-coated for maximum flavor. 

If you have leftover Chinese eggplant, you can easily store it. Allow it to cool completely, and then transfer the leftovers into an airtight container. It should last in the fridge for three to four days. 

When you're ready to enjoy your dish again, reheat it on medium heat in a pan or wok. Stir occasionally to make sure that it heats evenly. Add a splash of water if it looks a bit dry. Make sure it is heated through before serving. 

Alternatively, you can also microwave it for about 1-2 minutes, stirring every minute to ensure the dish is evenly heated.

Unfortunately, Chinese eggplant doesn't freeze well. The texture of the eggplant can become mushy once thawed. I recommend making it fresh. 

If you made this Chinese eggplant recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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