New and Inspired Eggplant in Brown Sauce

Votes: 1
Rating: 5
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Prep Time45minutes
Cook Time15minutes
Passive Time
Nutrition Facts
New and Inspired Eggplant in Brown Sauce
Amount Per Serving
Calories 164 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 35mg 1%
Potassium 187mg 5%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin C 5%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.

My creation has some sherry in it, which burns off so you don’t need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.

This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.

NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.


  • 1 large eggplant skin on and cut into bite-sized pieces
  • 4 Tbl. vegetable oil
  • 1/2 large onion finely diced
  • 1 Tbl. garlic chopped
  • 1 1/2 tsp. ginger powder, or 1 Tbl. fresh ginger, grated


  1. Chop eggplant into bite-sized pieces, leaving the skin on. Place pieces on paper towels and generously salt, cover with more paper towels, and let sit 15 to 30 minutes. Using paper towels, wipe off the extra moisture and some of the salt. Eggplant is now ready to cook.
  2. Heat half of the oil in a large saute pan and cook the eggplant pieces until fork tender and squishy. Remove eggplant from pan, add set aside. NOTE: Add more oil, if needed.
  3. Heat the remaining half of the oil in a pan and saute diced onion for about 5 minutes, over medium heat until translucent. Add minced garlic and ginger powder (or fresh ginger) cook for an additional minute.

Savory Sauce


  • 2 Tbl. cornstarch
  • 4 Tbl. brown sugar
  • 4 Tbl. Rice Wine Vinegar
  • 4 Tbl. dry sherry
  • 4 tsp. Sesame Oil,
  • 1/2 tsp. Sambal Oelek, or more to taste
  • 1 Tbl. Basil leaves, torn


  1. When eggplant is cooking, whisk together all ingredients for the sauce. Add to onion mixture and cook for 2 minutes. Stir in cooked eggplant and serve over Chinese noodles or rice.
  2. Optional Toppings: Fresh, Sliced Tomatoes, Fresh Basil Leaves, Pan-Fried Tofu

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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