Food Recipes Side Dishes Vegetable Side Dishes Eggplant in Garlic Sauce 5.0 (2) 2 Reviews This quick-cooking eggplant stir-fry gets its deeply savory, spicy flavor from a chile-studded garlic sauce. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Food & Wine's Editorial Guidelines Published on July 30, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Total Time: 40 mins Servings: 4 Silky eggplant pieces are coated in a chile-studded garlic sauce in this flavor-packed side inspired by a signature dish at Chang Chang in Washington, D.C. Chinese eggplants have a slender shape, a sweet flavor, and fewer seeds than globe eggplants, making them ideal for quick-cooking stir-fries. Amp up the umami with chile bean sauce, a savory Chinese condiment. Frequently Asked Questions Can I substitute regular eggplant for Chinese or Japanese eggplant? While they have many overlaps in terms of flavor, Chinese and Japanese eggplants have fewer seeds and therefore are less bitter. They also have very tender, thin skin. All of these traits mean they are similar to but not entirely interchangeable with regular eggplant. It’s best to seek them out for this stir-fry. What can I use instead of chile bean sauce? Chile bean sauce, also called toban djan, gives this dish its distinct umami depth, and there is no exact substitute. It is available at most Asian grocery stores or online at yamibuy.com. Note from the Food & Wine Test Kitchen Reach for a large flat baking sheet to cover your nonstick skillet if it doesn’t have a lid. Just be sure to use an oven mitt or kitchen towel when removing it! Suggested pairing Pair this stir-fry with a light-bodied Grenache, such as Thistledown Thorny Devil Old Vine. Ingredients 3 tablespoons light brown sugar 3 tablespoons soy sauce 2 tablespoons oyster sauce 1 1/2 tablespoons rice vinegar 1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce 1 cup water 2 pounds Chinese or Japanese eggplant (about 5 eggplants) 5 teaspoons cornstarch 5 tablespoons canola oil 1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish 2 tablespoons finely chopped garlic (about 6 garlic cloves) 1 teaspoon fresh ginger 1 pepper chile 1 tablespoon Shaoxing wine Steamed white rice, for serving Directions Whisk together brown sugar, soy sauce, oyster sauce, vinegar, chile bean sauce, and 3/4 cup water in a medium bowl until well combined. Set aside. Trim and discard tops of eggplants. Cut each eggplant lengthwise into quarters. Cut quarters crosswise into 3-inch pieces; place in a large bowl, and toss with 1 tablespoon cornstarch until evenly coated. Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering. Add half of eggplant, cut sides down, in an even layer, overlapping as little as possible. Cook, flipping eggplant occasionally, until browned on all sides, 4 to 5 minutes; transfer to a large bowl. Repeat process with 2 tablespoons oil and remaining eggplant. Reduce heat to medium, and add remaining 1 tablespoon oil to skillet. Add scallions, garlic, ginger, and Thai chile; cook, stirring constantly, until softened and fragrant, 30 seconds to 1 minute. Add eggplant and soy sauce mixture; bring to a boil over medium. Reduce heat to medium-low; cover and simmer, flipping eggplant occasionally, until tender, 6 to 8 minutes. Whisk together Shaoxing wine, remaining 1/4 cup water, and remaining 2 teaspoons cornstarch in a small bowl until well combined. Uncover skillet, and stir in cornstarch mixture. Bring to a boil over medium. Boil, uncovered, stirring often, until sauce is thickened, 30 seconds to 1 minute. Remove from heat. Garnish with additional scallions. Serve with rice. Originally appeared in Food & Wine magazine, August 2024 Rate It Print