Eggplant and Garlic Sauce Over Rice

This delicious Chinese eggplant recipe can be prepared in a wok or non-stick pan. The whole family will love this easy dinner recipe!


You will need:
  • 5-6 Chinese/Japanese eggplants (available at health food stores or Chinese grocery stores
  • 1tsp chopped ginger
  • 1 1/2 tbsp chopped fresh garlic
  • 1 tbsp Hot bean paste (with no added oil-available at Chinese grocery store)
  • 2 tbsp soy sauce (or reduced sodium soy sauce)
  • 1 tsp sucanut (non-refined cane sugar)
  • 1 tsp salt
  • 1/2 cup vegetable stock
  • 1 tbsp chopped green onion



  1. Cut eggplants into bite sized pieces.

  2. Sauté with water in wok (nonstick) or pan (nonstick) until all pieces are soft.

  3. Remove from pan and put aside.

  4. Cook ginger, garlic, and hot bean paste on low heat for a minute or minute and a half.

  5. Add sucanut, soy sauce, salt, stock, and cooked eggplant to pan and cook for approx. 6 minutes or until garlic is soft and a sauce forms.

  6. If sauce is too thin you may thicken with 1 tsp corn starch mixed with 2 tsp water.

  7. Serve over hot white or brown rice.
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