This Chinese eggplant with garlic sauce is a deliciously savory dish perfect for those who love robust flavors in plant-based meals. The eggplant is tender on the inside yet crispy on the outside, all thanks to a simple cornstarch coating that locks in flavor without excessive oil. The ginger and garlic add a fragrant depth, while the dark soy sauce gives the dish a rich color. Ideal as a main over rice or noodles or as a flavorful side, this dish offers a delightful blend of sweet, salty, and umami notes. It’s a wonderful example of how a few simple ingredients and techniques can elevate vegetables, making them shine in a vegan-friendly, gluten-free adaptable recipe that satisfies with every bite.