Garlic Eggplant Recipe (Ready in 60 Min)

This Chinese side builds dried red chiles and scallions into a weeknight-friendly meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

Cut the eggplant into finger-length batons, toss with a little salt, and leave for 10 minutes to draw out moisture, then pat dry.
Stir the soy sauce, black vinegar, sugar, cornstarch and 4 tbsp water together to make a quick sauce, and mince the garlic, ginger and chiles.
Heat 3 tbsp oil in a wok over medium-high and fry the eggplant in batches for 4 to 5 minutes until golden and collapsing softly, then set aside.
Add the last of the oil and fry the garlic, ginger and dried chiles for under a minute until aromatic but not browned.
Return the eggplant to the wok, pour in the sauce, and toss for 2 minutes until it thickens and glazes every piece.
Scatter with sliced scallions and serve hot as a main over rice or as a shared side dish.

You'll use: Frying pan / skillet · Wok

Tips & common questions

How long does Garlic Eggplant take to make?

About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Garlic Eggplant vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.