Eggplant In Garlic Sauce (Oil-Free)
Prep time
Cook time
Total time
This classic dish is great served with steamed rice or quinoa. For a full meal, you can double the seasonings and add tofu or your protein of choice. You can also add other complimentary vegetables like red bell pepper or greens.
Recipe type: Main
Cuisine: Chinese
Serves: 4 servings
  • 1 medium globe eggplant, optionally peeled and cut into oblong pieces the size and length of 2 fingers side by side
  • 1 teaspoon minced or crushed garlic (about 2 cloves)
  • 1 teaspoon grated or minced fresh ginger
  • 1 tablespoon hoisin sauce (gluten-free, if needed)
  • 2 green onions or scallions, sliced
  • 1 teaspoon soy sauce or gluten-free tamari
  1. Bring ¼-inch of water to a boil in a wide frying pan. Add the eggplant and cook, stirring occasionally and adding more water as needed, until the eggplant is softened and very little water remains, about 7 minutes.
  2. Remove the eggplant to a bowl. Heat another ¼-inch of water in the pan. Add the garlic, ginger and hoisin sauce. Simmer briskly for 10 minutes, stirring and adding more water as needed.
  3. Add the soy sauce and green onions to the pan, then add the cooked eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.
  4. Serve hot or at room temperature.
Nutrition Information
Serving size: ¼ recipe Calories: 50 calories Fat: .4g Saturated fat: 0g Carbohydrates: 11.3g Sugar: 5.4g Sodium: 144mg Fiber: 5.3g Protein: 1.8g
Recipe by Go Dairy Free at