Chinese eggplant with garlic-soy sauce

Chinese eggplant with garlic-soy sauce


147 people made this

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Whats that burning smell

Serves: 6 

  • 3 tablespoons vegetable oil
  • 4 Chinese eggplants, halved lengthways, then cut into 2cm slices
  • 1 cup (250ml) water
  • 1 tablespoon crushed dried red chilli flakes
  • 3 garlic cloves
  • 1 tablespoon white sugar
  • 1 teaspoon cornflour
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the oil in a wok or frypan over high heat. Add the eggplant and stir the eggplant until soft, about 4 minutes.
  2. Stir in the water, dried chilli flakes and garlic. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornflour, soy sauce and oyster sauce together in a bowl until sugar and cornflour have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

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Reviews (1)


This was super delicious, and I'm stealing the flavour base for future creations. - 17 Jan 2016

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