Garlic & Sesame Chinese Eggplant


This is one of my favorite easy weeknight meals in my rotation. It is super flavorful and simple and is a great crowd pleaser (or good for batch cooking) if you make it in larger quantities.

Eggplant w/ Chili Garlic Sauce

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 10 oz Veggies (adjust quantities up or down to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1 medium eggplant, cubed or cut into strips
  • About 10 oz raw sliced bell peppers & onions

Protein Serving

  • Protein: (amount is given per serving)
    • 3 oz shelled edamame or baked tofu (3/4 protein serving)
    • 0.5 oz peanuts (1/4 protein serving)

Fat Serving

  • 1 oz (or 2 tablespoons) dark sesame oil (2 fat servings)

Condiments & Spices

  • Chili Garlic Sauce
    • 2-3 cloves garlic, finely minced or grated
    • 1/4 tsp garlic chili paste (or just chili paste), more to desired heat level
    • 2 teaspoons ginger, finely minced or grated
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar (not seasoned rice vinegar, this has sugar!)
    • 1 tablespoon black vinegar or balsamic vinegar
  • 1 stalk green onion, chopped (optional garnish)
  • Thai basil, chopped (optional garnish)

Maintenance Modifications

  • Grain Additions: Add a side of rice, quinoa, or your favorite grain.
  • Protein Additions: Increase any of the protein choices above.
  • Fat Additions: Add peanuts, or increase the amount of oil.


  1. If making grain, start cooking according to package directions.
  2. In a non-stick skillet, combine the veggies, sesame oil, and sauce ingredients and cover with a lid.
  3. Simmer, covered, on medium-low heat for about 20-30 minutes, until softened and sufficiently cooked. Stir occasionally.
  4. Weigh the stir fry mixture to your allotted veggie portion.
  5. Weigh your protein and serve (adding grain if on maintenance).




The Instant Pot version of this recipe can be found in my instant pot e-book, available January 2019. 🙂



Rate This Recipe:


  1. Linda

    Thank you Katie for posting your great recipes and tips. This recipe looks delicious and healthy..and perfect for a cold evening!

  2. Jeannie Greutert

    I made this tonight. It was delicious!!!!!

  3. Faith

    Ate this with cauliflower rice and it was delish!!

  4. Holly

    Outstanding recipe! Four weeks with with BLE and your recipes, Katie, have kept me inspired! I ordered your book today so I can always have them at fingertips. Thank you!

  5. Anonymous

    Making this now to eat with bean pasta – smells divine.

  6. L Moore

    So delicious and a beautiful presentation—good enough for company. It tastes exactly like what we’d get at a Thai restaurant. I increased peanut topping to 1 oz. and decreased to 2 oz. edamame on the side. Excellent!

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