Chinese Eggplant with Garlic Sauce (Air Fryer Method)
Chinese Eggplant with Garlic Sauce is a copycat recipe from Hong Kong’s Crystal Jade restaurant made with delicious air fried Asian aubergines and topped with a simple garlic sauce. Ready in 20 minutes!
Servings: 4 people
- 2 tablespoons green onions
sliced, green portion only
- 4 tablespoons oyster sauce
We used a vegetarian gluten free oyster sauce but you can use regular oyster sauce, if desired.
- ½ teaspoon sesame oil
- 1 clove garlic
fresh, peeled and minced
- 1 whole Asian Eggplant
Aubergine (Chinese skinny eggplant/Japanese eggplant) sliced in 1 inch segments - Can also exchange with a Western breed of eggplant too.
- 1 tablespoon oil or oil spray
- 1 tablespoon chili red fresh chilis (optional) or dried red chili flakes
Preheat air fryer to 400 degrees F (204 degrees C)
Chop up green onions and mince garlic.
To make the garlic sauce, add oyster sauce, sesame oil, garlic and green onions to a small bowl and stir. Set aside.
Wash and slice the eggplant in 1-inch sections horizontally.
Drizzle eggplant with oil or spray with oil.
Place air fried eggplant on a serving dish.
Air fry eggplant at 400 degrees F (204 degrees C) for about 15 minutes or until pierces easily with knife.
Drizzle each roasted eggplant slice with a little prepared garlic sauce.
Garnish with green onions and chili peppers if desired. Enjoy!
- You can make this delicious little Chinese eggplant with garlic sauce appetizer up to 24 hours in advance. Prepared air fryer eggplants Store in the refrigerator in a covered container for best results. Please eat within 3 days or toss because this recipe has raw garlic.
- If desired, you can freeze your air fried eggplants BEFORE you put on the garlic sauce. To freeze, place the roasted air fried eggplant slices on a lined baking sheet in the freezer for about 3 hours. Once frozen solid, you can then place in the freezer baggie in a single or sealed container for up to 3 months.
- Then, when you are ready to eat, you can place the frozen eggplant slices directly in the air fryer at 350 degrees F (176 degrees C) for 5 to 10 minutes or until toasty hot.
Oven Roasted Method - If you do not have an air fryer, you can roast the eggplant in the oven. Preheat your oven at 400 degrees F (204 degrees C) for 30 to 35 minutes. Flip over halfway through.
Deep Fry Method - On the other hand, if you want to deep fry eggplant, place enough oil in a small pot so that your eggplant slices can be submerged. Heat the oil until about 350 degrees F to 375 degrees F (176 degrees C to 190 degrees C). Carefully fry the eggplant for about 1 minute. Remove the crispy eggplant slices from oil and let drain on a towel. Then garnish with the garlic sauce.
- If you want to make this Chinese aubergine recipe spicy, add fresh finely chopped chilis to the garlic sauce or garnish with chili peppers. Alternatively, you can add a dash of dried red pepper flakes to the sauce.
- On the other hand, if you want to keep this recipe mild, hold all chili peppers.
- Choose Asian eggplants, sometimes called Chinese or Japanese eggplants, that are straight as possible without curves. This allows you to make more equal and level slices which in turn allows the eggplant to cook evenly.
- Cut your eggplants straight across horizontally about ¾ to 1 inch thick so that they cook evenly and lay flat in the serving bowl. Keeping them a little thicker makes them easier to pick up individually with chopsticks for a delicious 2 bite appetizer or delicious vegetable side dish.
- If using European eggplants, you will have to add more cooking time to this recipe, depending on the size and diameter.
- Eggplants start to oxidize and brown, immediately after being cut. Therefore, wait until you have the air fryer preheated before cutting. Alternatively, you can brush with a little white vinegar or lemon juice. However, we are not fond of the added flavor. In addition, it can make your eggplant slices soggy. No one wants soggy eggplant!
- Roasted Chinese eggplant is best served immediately to keep that delicious crispy edge. However, still delicious served within 24 hours of making it.
Serving: 1g | Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 493mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg