Chinese Eggplant with Garlic Sauce

Freeda Volkman

Updated on May 10, 2024

Ingredients

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
3 tablespoons garlic powder, or to taste
1 tablespoon crushed red pepper flakes, or to taste
2 tablespoons light soy sauce
2 tablespoons oyster sauce
5 teaspoons white sugar, or to taste
1 teaspoon cornstarch

Directions

Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.

Nutrition Facts (per serving)

187	Calories
8g	Fat
29g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 187
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	4%
Sodium 224mg	10%
Total Carbohydrate 29g	11%
Dietary Fiber 13g	47%
Total Sugars 13g
Protein 5g	10%
Vitamin C 10mg	11%
Calcium 41mg	3%
Iron 1mg	7%
Potassium 927mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.