Garlic Chinese Eggplant

Chinese takeout is so delicious, but unfortunately, or fortunately,  it’s packed with lots of grease and fat. That’s probably why it tastes so good. Chinese Eggplant Eggplant is usually deep fried with oil and soy sauce. If you make it at home you can control how much you put in! This is one of my favorites, takes less than half an hour to make.


  • 2 medium-large chinese eggplants (it’s longer and slimmer, than it’s counterpart)
  • 2 tbs honey
  • 1 tsp garlic, minced
  • 1/2 tbs cornstarch
  • 1/2 tsp rice vinegar
  • 2 tbs organic tamari or low sodium soy sauce
  • 4 tbs vegetable oil
  • Garnish with green onion

1. Cut eggplant into strips and place in a large bowl

2. Fill a large bowl with water and submerge cut eggplants. Sprinkle salt and cover for about an hour

3. Drain eggplants, rinse, and dry with paper towel

4. In a wok or large pan, add 4 tbs of vegetable oil, on medium-high heat

5. Add garlic and let it cook for a few seconds

6. Add eggplant and let it cook until tender and brown, cover occasionally

7. In a bowl, whisk all the leftover ingredients (tamari, honey, cornstarch, rice vinegar)

8. Add mixture to egg plant and let it cook for a few more minutes

9. Add chopped onion if desired and serve over white rice

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