Chinese Eggplant with Garlic Sauce is a vibrant and aromatic dish that celebrates Chinese purple eggplant’s natural creaminess and delicate flavour. The eggplant is paired with a fragrant sauce prepared from a medley of fresh garlic, ginger, soy sauce, rice vinegar, and sriracha chilli sauce, delivering an addictive balance of savoury, tangy, and mildly spicy flavours. Adding thinly sliced spring onions adds a refreshing crunch and brightens the dish, complementing its rich, saucy profile.
This dish is not only a treat for the taste buds but also a nutritional powerhouse with multiple health benefits:
Health Benefits:
- Chinese Eggplant: Eggplants are low in calories and rich in dietary fibre, promoting healthy digestion. They also contain antioxidants like nasunin, which supports brain health, and anthocyanins, known to reduce inflammation and protect cells from oxidative damage.
- Garlic: Garlic is packed with allicin, a compound known for its antibacterial, antifungal, and immune-boosting properties. It also supports heart health by potentially lowering blood pressure and cholesterol levels.
- Ginger: Ginger has potent anti-inflammatory properties and aids digestion, relieves nausea, and boosts immunity. Its active compound, gingerol, is linked to numerous health benefits.
- Spring Onions: Rich in vitamins A and C, spring onions support a healthy immune system, while their fibre content aids in digestion. They also provide a mild dose of antioxidants.
- Low-Sodium Soy Sauce: Using low-sodium soy sauce ensures flavour without adding excess salt, making it a better option for managing blood pressure and heart health.
- Sriracha (Chili Sauce): Offers a mild dose of capsaicin, which may aid metabolism and boost endorphins, contributing to a sense of well-being.
- Rice Vinegar: Aids digestion and supports gut health with its natural acidity.
This wholesome and delicious dish can be served as a hearty main when paired with steamed jasmine rice or noodles. Its bold flavours and satisfying textures make it an ideal side dish to complement any Asian-inspired meal. Versatile and packed with both flavour and nutrition, Chinese Eggplant with Garlic Sauce is a must-try for fans of bold, balanced sauces and perfectly tender vegetables.
This dish combines ease of preparation with a nourishing, flavour-intensive experience, making it a go-to for both everyday meals and special occasions.
Chinese Eggplant with Garlic Sauce
Ingredients
- 700 grams chinese purple eggplant cut into small slices diagonally
- 3 cloves garlic minced
- 2 tsp fresh ginger minced or grated if frozen
- 3 spring onions thinly sliced
- 2 tbsp cornflour (corn starch)
The Sauce
- 3 tbsp low salt soya sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha chilli sauce
Instructions
- Whisk together the sauce mix in a small bowl and set aside.
- Saute the eggplant in a small amount of water or vegetable stock for a few minutes (about 5 minutes) until the sides are golden brown and the centre is tender. Add small amounts of water when needed to prevent sticking. Once cooked remove from the pan and set aside.
- Add to the frying pan the garlic and ginger with a small amount of water again. Saute for three minutes, then add in the sauce and stir through.
- Add the eggplant and spring onion back in. Heat through before adding in the cornflour dissolved in cold water. Stir until the sauce has thickened.
- Serve with brown rice and steamed chinese greens.
