Eggplants with Garlic Sauce
  • 10 Min. Prep
  • 15 Min. Cook
  • 2 Servings
  • 277 Calories

Here’s another Sichuan restaurant classic to add to your recipe rotation. Made with Knorr Liquid Seasoning to amplify the signature spices of this aromatic sauce, this crave-worthy dish is sure to please the whole family.

  • 1 tbsp Knorr Liquid Seasoning
  • 2 tbsp chili bean sauce (douban jiang)
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 2 tbsp water
  • 1 tsp cornstarch
  • 2 Chinese eggplants
  • 1 tbsp crushed garlic
  • 1 tbsp XO sauce
  • 1/4 cup diced green onion
  • 1 tbsp oil

For the sauce, whisk together chili bean sauce, Knorr Liquid Seasoning, dark soy sauce, Shaoxing wine, sesame oil, sugar, vinegar, water, and cornstarch in a medium bowl.


Wash and cut eggplants into 2-inch long pieces.


In a skillet over high heat, add 1 tablespoon of oil. Add in eggplant and sear on all sides, turning frequently to prevent burning. Cook until eggplant has become soft and slightly charred. Set aside on a plate.


In a skillet over medium high heat, add in XO sauce, garlic, and ginger. Toss for 30 seconds or until aromatic.


Add cooked eggplant and prepared sauce into skillet. Stir fry for 1-2 minutes or until thoroughly combined.


Turn heat off and transfer dish onto a serving plate. Garnish with green onions as desired.