Chinese Eggplant with Garlic Sauce

I’m not Chinese. I’m not even Asian! But I’m obsessed with Asian food and that includes Chinese food (duh)! So, because it’s the “Year of the Pig” this Chinese New Year, I’m dishing up some awesome Chinese recipes to help you celebrate with me starting with this super tasty Chinese Eggplant with Garlic Sauce!

This super tasty Chinese Eggplant with Garlic Sauce dish that highlights Chinese eggplant is something you’re going to want to serve up all year round.

I found Chinese eggplant at my Asian farmer’s market (they’re long and thin). It is sometimes tricky to find Chinese eggplant so you can always substitute it with regular eggplant. This flavorful sauce is made with low-sodium soy sauce, rice vinegar, sambal oelek (for a kick!), garlic, bell peppers, ginger, ground turkey sausage, and chili bean sauce. Leave off the turkey sausage if you want to make this vegetarian.

I charred the eggplant in the broiler and simply spooned this lovely sauce on top to serve. Such a pretty, easy dish for the Chinese New Year!

“Guo Nian Hao” 新年快乐, as they say in China!

This gorgeous Chinese Eggplant with Garlic Sauce is the perfect dish to start off the Chinese New Year!

How to make Chinese Eggplant with Garlic Sauce:

• In the oven, place a rack up high, about 10 inches from the heat, and preheat on broil. Cut the eggplants in half lengthwise and place the eggplants in a single layer on a baking sheet, brush with one tablespoon of the safflower oil and sprinkle with Kosher salt. Turn the eggplant cut side down and broil in the oven for 12 to 14 minutes.
• For the sauce you’re going to whisk together the soy sauce, rice vinegar, sambal oelek, and cornstarch and add in the minced turkey sausage, breaking it up and coating with the marinade.
• Then, in a medium bowl, whisk together the chicken broth, sake, sesame oil, honey, and chile bean sauce (you can find this at select specialty markets and Asian markets).

Char the Chinese eggplants in the oven on the broil setting for 12 to 14 minutes.

Stir-fry the veggies and turkey sausage:

• Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes.
• Add in the sauce and turkey mixture and bring to a low boil, then simmer for 5 minutes or until thickened.

Most recipes call for ground pork, but I wanted to lighten it up a bit and used ground turkey sausage. Look at these beautiful veggies to brighten up the dish!

Spoon this gorgeous sauce over the charred Chinese eggplant for a beautiful presentation and a delicious dish for the Chinese New Year!

How to serve the Chinese Eggplant with Garlic Sauce:

• Arrange the eggplant on a platter and spoon the garlic sauce mixture over the top to desired amount.
• Garnish with chopped green onions. Serve with a side of steamed white rice.

TIPS & TRICKS:

• Chinese eggplant can be tricky to find. I get mine at my local Asian farmer’s market, but sometimes smaller gourmet grocery stores carry them as well. You can always substitute regular eggplant for the Chinese version. It will taste pretty much the same in this dish.
• You can also substitute chile bean sauce for Sichuan bean paste which can be found at most Asian markets and specialty stores.
• If you’d rather use a protein besides ground turkey sausage, feel free. I would recommend pork sausage as a substitute.

WANT MORE? If you like this recipe, you’re going to love my Chinese Curry Chicken.

Chinese Eggplant with Garlic Sauce

★★★★★ 5 from 8 reviews

• Author: Asian Caucasian
• Prep Time: 20 min
• Cook Time: 20
• Total Time: 40 min
• Yield: 6 1x
• Category: Dinner
• Method: Stove top / Oven
• Cuisine: Chinese

Print

Pin

---

Description

Beautifully charred Chinese eggplant is topped with a flavorful garlic sauce with minced turkey sausage and a bit of heat!

---

Scale 1x2x3x

Ingredients

• 6 Chinese eggplants, halved lengthwise
• 2 tablespoons safflower oil (divided)
• Kosher salt
• ¼ cup low-sodium soy sauce (divided)
• 2 tablespoons rice vinegar
• 1 tablespoon sambal oelek
• 1 tablespoon corn starch
• 1 pound turkey sausage, broken up
• 2/3 cup low-sodium, low-fat chicken broth
• ¼ cup sake wine
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon chile bean sauce (or Sichuan bean paste)
• 4 garlic cloves, minced
• 3–4 green onions (including white parts), chopped
• ½ red bell pepper, seeded and thinly sliced
• ½ yellow or orange bell pepper, seeded and thinly sliced
• 1 tablespoon fresh ginger, grated
• Steamed white rice
• Chopped green onions for garnish

---

Instructions

1. In the oven, place a rack up high about 10 inches from the heat. Preheat on broil. Place the eggplants in a single layer on a baking sheet and brush with one tablespoon of the safflower oil. Sprinkle with Kosher salt and turn the eggplant cut side down. Broil for 12 -14 minutes, turning the eggplant over halfway through. The eggplant should be lightly charred. Remove from the oven and let sit.
2. Meanwhile, in a large bowl whisk together the soy sauce, rice vinegar, sambal oelek, and cornstarch. Add in the minced turkey sausage, breaking it up and coating with the marinade. Set aside. In a medium bowl, whisk together the chicken broth, sake, sesame oil, honey, and chile bean sauce. Set aside.
3. Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes. Add in the sauce and turkey mixture and bring to a low boil, then simmer for 5 minutes or until thickened.
4. Arrange the eggplant on a platter and spoon the garlic sauce mixture over the top to desired amount. Garnish with more chopped green onions. Serve with a side of steamed white rice.

---

Notes

• Chinese eggplant can be tricky to find. I get mine at my local Asian farmer’s market, but sometimes smaller gourmet grocery stores carry them as well. You can always substitute regular eggplant for the Chinese version. It will taste pretty much the same in this dish.
• You can also substitute chile bean sauce for Sichuan bean paste which can be found at most Asian markets and specialty stores.
• If you’d rather use a protein besides ground turkey sausage, feel free. I would recommend pork sausage as a substitute.

Adapted from: Food & Wine magazine

Keywords: Chinese eggplant, Chinese eggplant with garlic sauce, Chinese New Year recipe