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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Eggplant in Garlic Sauce that’s Plant-Based and Oil-Free

    Eggplant in Garlic Sauce that’s Plant-Based and Oil-Free

    2
    By Alisa Fleming on August 3, 2021 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Sides

    I love eggplant, but Tony isn’t a big fan. Fortunately, I can usually win him over with Chinese-inspired recipes, like this Eggplant in Garlic Sauce. It boasts bolder flavors that compliment the eggplant. This is also a healthier recipe than most since it’s oil free! I originally shared this recipe over 15 years ago (time flies!), and am giving it a big update today.

    Eggplant in Garlic Sauce Recipe (Chinese-Style) - Plant-Based, Dairy-Free, Vegan, Gluten-Free Optional

    Eggplant in Garlic Sauce that’s Plant-Based and Oil-Free

    Eggplant typically soaks up oil like a sponge, which is why many eggplant dishes can taste oily. But this is a weeknight version that uses no oil at all. Simmering the eggplant in water helps to soften it before adding the other sauces.

    If you do like a seared flavor, you can quickly sear the eggplant in a little oil (about 2 teaspoons) over high heat, and then continue with the method below.

    When I first started making this dish, the grocers in my small town didn’t offer Chinese eggplant. So we used the regular Italian-style globe eggplants. But you can use Chinese or Japanese eggplant, if preferred. They typically require less cooking time.

    Eggplant in Garlic Sauce Recipe (Chinese-Style) - Plant-Based, Dairy-Free, Vegan, Gluten-Free Optional

    Special Diet Notes: Eggplant in Garlic Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

    Eggplant In Garlic Sauce (Oil-Free)
     
    Print
    Prep time
    10 mins
    Cook time
    22 mins
    Total time
    32 mins
     
    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.
    Author: Alisa Fleming
    Recipe type: Main
    Cuisine: Chinese
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

    More Plant-Based Eggplant Recipes

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    Vegan Barbacoa

    Plant-Based Barbacoa Recipe with Grilling and Oven Roasting Directions. Healthy, Whole Food, Vegan, Gluten-Free, Nut-Free, and Soy-Free Homemade Meat Alternative

    Eggplant Caponata

    Plant-Based Eggplant Caponata Recipe and How to Serve It (naturally dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan, plant-based, and paleo)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Sharppeisrule on January 10, 2023 2:51 pm

      I tried this, but the measurements are truly off because I didn’t know how much water was too much or too little.

      Reply
      • Alisa Fleming on January 10, 2023 3:36 pm

        You add about 1/4 inch to your pan and cook it down. If it dries up, you add a little more. The water should be mostly gone and the eggplant tender, when finished. The amount of water needed can vary by eggplant, humidity, stove, etc. It isn’t as exact as when using oil, since much of the water steams off (there is no loss when using oil). If you end up with too much water and your eggplant is done, you can drain it or simply use it for your sauce.

        Reply

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