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Stir-Fried Eggplant and Garlic Sauce

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(Recipe ID: 561)

Serves 4

Preparation time: 15 minutes; Cook time: 20 minutes

Source: Chef Joseph Lowery

Delicious chinese restaurant dish that is also very easy to make at home.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 3 tablespoons Extra Virgin Olive Oil *
  • 1 tablespoon Peperoncino Flakes *
  • 4 ounces Ground pork
  • 1 Large eggplant
  • 4 Garlic cloves minced and mashed

    More can be used/as desired

  • 2 tablespoons Ginger, finely minced
  • 4 Green onions, sliced on the bias into 1" pieces
  • 2 tablespoons Dry sherry
  • 2 tablespoons Soy sauce
  • 2 teaspoons Cornstarch
  • Pinch of sugar
  • 1 tablespoon Red wine vinegar *
  • 1/2 cup Chicken stock
  • 2 teaspoons Toasted sesame oil
  • Salt to taste *


Braising Mixture:

•2 tablespoons Dry sherry
•2 tablespoons Soy sauce
•2 teaspoons Cornstarch
•Pinch of sugar
•1 tablespoon Red wine vinegar
•1/2 cup Chicken stock
•2 teaspoons Toasted sesame oil
•Salt to taste

  1. Slice off both ends of the eggplant and cut into eighths, lengthwise.
  2. Cut the eggplant strips into 1 1/2' chunks.
  3. Heat the oil in the wok and add the dried peppers.
  4. Add the ground pork and cook for 1 to 2 minutes.
  5. Add the eggplant chunks and stir-fry a minute more.
  6. Stir in garlic, ginger, and green onions and cook for a couple of minutes.
  7. Add braising mixture.
  8. Mix well and cook for 3 minutes.
  9. Reduce heat, cover and allow the eggplant to briase until it is tender.
  10. Taste for salt, drizzle on the sesame oil and serve.
  11. Stir-fried eggplant and garlic sauce is also delicious cold.

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