Last updated on March 5th, 2025
An easy Asian-inspired plant-based dish where eggplant is fried with garlic and ginger until crispy and then coated in a sweet and salty soy-based sauce that thickens once cooked. Served with rice or noodles this dish is perfect for a vegetarian main dish or as a side to a meat-based meal. Garnish with coriander or chives and toasted sesame seeds.
This dish is typically made with Chinese Eggplant which is also known as Oriental Charm or Pingtung Long. It is a long, thin variety of eggplant with a lighter purple skin and white flesh, that’s less bitter and sweeter than the common eggplant. I have used the common eggplant in this recipe and it works just as well – just remember to salt the eggplant which is step 1 of the recipe.
A perfect meal for Meatless Mondays – this dish is vegan! A perfect side dish for an Asian-inspired evening. And just a perfect dish if you feel like getting in some of the nutritional benefits of fibre, garlic and ginger.
What are other names for Eggplant?
- Eggplant goes by a few different names! It is also known as an Aubergine or Brinjal.
How do you Make Crispy Eggplant with Garlic and Ginger Sauce?
The summary goes like this – please see the recipe card at the bottom on the page for quantities and more details.
1. Salt the Eggplant – Salting an eggplant helps draw out excess moisture and potentially reduce bitterness, resulting in a crispier, less oily, and more flavorful eggplant experience. You do this by sprinkling a little salt over the chopped Eggplant and allow it to sit for 10-15 minutes before rinsing it off under running water.
2. Mix the sauce ingredients so you have that ready to go when you need it.
3. Fry the Eggplant in hot oil (in a wok or large pan), then ad ginger and garlic and fry until fragrant and the Eggplant is soft.
4. Add in the sauce and cook for another 2-3 minutes to thicken the sauce. Toss the eggplant to coat in the sauce.
5. Remove from the pan, garnish with fresh coriander or chives and toasted sesame seeds. Serve as is or with noodles or steamed rice. Yummy!
If you like plant-based meals, you may also enjoy these vegetarian dishes:
Crispy Eggplant with Garlic and Ginger Sauce
Prep Time: 10 minutes- Cook Time: 10 minues
- Total Time: 20 minutes
Yield: Serves 2-4 1x
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Pin RecipeDescription
An Asian-inspired plant-based dish where eggplant is fried with garlic and ginger until crispy and then coated in a sweet and salty soy-based sauce that thickens once cooked. Served with rice or noodles this dish is perfect for a vegetarian main dish or as a side to a meat-based meal. Garnish with coriander and toasted sesame seeds.
Ingredients
- 2 medium eggplant, chopped into cubes
- 2 teaspoons salt
- 2 tablespoons cornstarch
Soy-Based Sauce - 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon dark soy sauce (alternately just use soy sauce)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
Stir-fry - 3 tablespoons vegetable oil (or peanut oil)
- 1 tablespoon ginger, grated
- 4 cloves garlic, minced
Garnish (optional) - Fresh coriander or chives
- Sesame seeds, toasted
Instructions
- Salt the eggplant – this helps to get rid of any bitterness. Lay the eggplant out on a baking tray and sprinkle with salt. Allow to sit for 10-15 minutes before rinsing off thoroughly with tap water. Pat dry.
- Sprinkle the eggplant with 2 tablespoons of cornstarch, making sure that eggplant is evenly covered with cornstarch
- Combine the sauce ingredients and mix until well combined. Set aside.
- In a large frying pan or wok, place the 3 tablespoons of vegetable oil and heat over medium-high heat. Once oil is hot, add the eggplant and fry for 2-3 minutes until crispy and brown. Now add the garlic and ginger and cook for another 5 minutes or until the eggplant is soft.
- Pour the sauce over the eggplant and cook for another 1-2 minutes until the sauce thickens and has completely coated the eggplant.
- Serve hot with a side of noodles or rice and garnish with coriander and /or sesame seeds.
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