This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chinese Eggplant in Garlic and Ginger Sauce

Name: Chinese Eggplant in Garlic and Ginger Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Eggplant (2 pieces); Garlic (3 cloves); Ginger (1 teaspoon); Green Onion (2 pieces); Soy sauce (2 tablespoons); Rice vinegar (1 teaspoon); Sugar (1 teaspoon); Bean paste with chili (1 teaspoon); Cornstarch (1 teaspoon); Chicken broth (1/2 cup); Vegetable oil (3 tablespoons)

by Waatokok Kitchen

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38 viewsTotal time: 30 min

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Eggplant is first seared and then simmered in a garlic and ginger sauce until it becomes silky and tender.

Servings: 4
Prep: 10 min
Cook: 20 min
Difficulty: Easy
Category: Main course, Side dish
Cuisine: Chinese
Serve: Hot
Texture: Soft / Tender, Thick
Techniques: SautéSimmer
Meal: LunchDinner

Family meal
Quick weekday meal

Tips

Searing the eggplant before stewing it helps bring out its color and flavor, and helps it hold its shape better during the short stew. Here’s a video to help you prepare your dish.

Ingredients

Eggplant (2 pieces)
No price yet
Garlic (3 cloves)
≈ $0.99 MXN
Ginger (1 teaspoon)
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Green Onion (2 pieces)
No price yet
Soy sauce (2 tablespoons)
$2.87 MXN
Rice vinegar (1 teaspoon)
No price yet
Sugar (1 teaspoon)
No price yet
Bean paste with chili (1 teaspoon)
No price yet
Cornstarch (1 teaspoon)
No price yet
Chicken broth (1/2 cup)
No price yet
Vegetable oil (3 tablespoons)
$2.22 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $6.08 MXN

≈ $1.52 MXN per serving

3 of 11 ingredients

priced

27%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Cutting board

Steps

1. Prepare the eggplant5 min
Cut the eggplant into sticks.
2. Sear the eggplant8 min
Sauté the eggplant in hot oil until golden brown on the outside, in batches if necessary; remove and set aside.
3. Sauté the aromatics1 min
In the same skillet, sauté the garlic, ginger, and chili bean paste (optional) until fragrant.
4. Simmer9 min
Return the eggplant to the pot, add the chicken broth, soy sauce, rice vinegar, and sugar; cover and cook over medium-low heat until the eggplant is very tender, 8–10 minutes.
5. Thicken and serve2 min
Dissolve the cornstarch in a little water, add it to the skillet, and cook, stirring, until the sauce thickens. Garnish with chives and serve hot.