Chinese Eggplant Recipe

This is one of the most popular recipes of all time on my blog. Normally, a restaurant chef would deep-fry the eggplant and then cook it with the sauce in a large wok over extremely high heat to keep it glossy and crispy. To avoid all that hassle, I’m sharing my favorite method for preparing eggplant without deep-frying while still making it crispy. The eggplant is then finished in a savory, sticky sauce—just enough to coat the eggplant so that it won’t turn soggy.

NOTE: You can use regular eggplant and still get a crispy texture; however, Chinese eggplant is the best option.

Credit: Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie Zhu, Quarto, 2022 Photo by Maggie Zhu

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Chinese Eggplant with Garlic Sauce (红烧茄子)

The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.

Prep: 25min

Total: 40min

Yield: 2

Serving Size: 119 g

Nutrition Facts: servingSize 119 g, calories 122 kcal, Carbohydrate 11 g, Protein 1.4 g, Fat 8.7 g, Saturated Fat 1.4 g, Sodium 375 mg, Fiber 3.7 g, Sugar 5.1 g

Ingredients:

• 2 (10 oz. / 300 g) small Chinese long eggplant (, chopped to bite-size pieces (*Footnote 1))
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce ((or soy sauce))
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce ((*see footnote 3))
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 1/2 tablespoons peanut oil ((or vegetable oil))
• 1 teaspoon ginger (, minced)
• 3 cloves garlic (, chopped)

Instruction:

1. (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
2. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
3. Combine the sauce ingredients in a small bowl, mix well.
4. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
5. Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
6. Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
7. Serve hot as a side or as main over steamed rice or noodles.

Authentic Chinese Eggplant Recipe

Swap out your weekly stir-fry for this delicious Chinese eggplant recipe, the perfect veggie alternative that sacrifices none of the flavors. Packed with eggplant garlic sauce, you’d never guess this classic Chinese dish was gluten-free AND vegan.

Prep: 20min

Total: 27min

Serving Size: 1 serving

Nutrition Facts: calories 227 kcal, Carbohydrate 15 g, Protein 2 g, Fat 19 g, Saturated Fat 3 g, Trans Fat 0.1 g, Sodium 3649 mg, Fiber 3 g, Sugar 7 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 22 oz eggplants (best to use Chinese or Japanese (6 medium))
• 1.8 oz salt (for soaking (1/3 cup))
• 4 cups water (or enough to cover the chopped eggplants)
• 0.35 oz cornstarch (1 Tbsp)
• 1/2 cup vegetable oil (divided)
• 0.85 oz garlic (5 cloves)
• 0.35 oz ginger (1 Tbsp minced/grated)
• 0.7 oz chili paste (your favorite (1 Tbsp))
• 1 Tbsp Chinese black vinegar (or balsamic vinegar)
• 1 Tbsp white vinegar (or rice vinegar)
• 1 Tbsp light soy sauce (or shoyu)
• 1 Tbsp dark soy sauce
• 1/4 cup water (or chicken/veggie low sodium stock)
• 0.7 oz sugar (1.5 Tbsp)
• 0.2 oz cornstarch (1/2 Tbsp)

Instruction:

1. Coat the eggplant with cornstarch – you can put it in a bowl and toss it together.
2. Make the sauce by mixing all the sauce ingredients in a small bowl and whisking well until there are no lumps.If you are planning on making rice for this dish, you can start it while the eggplant is brining.
3. Return the eggplant to the pan. Toss to coat with the sauce. You only need to cook it for a further 1-2 minutes. Give the dish a taste and adjust any ingredients to taste.This Chinese eggplant stir-fry is best enjoyed over rice or noodles. You can top it with green onions, scallions, red chili, and some sesame seeds before serving.
4. It’s best to enjoy this dish fresh. Store any leftovers in the refrigerator, covered for between 3-5 days. Alternatively, you can freeze for up to 6 months.Reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.

Eggplant with Garlic Sauce (魚香茄子)

A classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Prep: 20min

Total: 45min

Yield: 4

Ingredients:

• 22 oz Chinese eggplant
• 2 oz fresh shiitake mushrooms
• 4 mini sweet peppers
• 5 cloves garlic
• 0.5 oz ginger
• 5 dried red chilies
• 3 pieces green onion
• 2 tsp corn oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp vinegar
• 3 tbsp brown sugar
• 0.5 tbsp ground bean sauce
• 2 tsp cornstarch
• 1 tbsp Shaoxing cooking wine
• 4 tbsp water
• 1 tsp sesame oil

Instruction:

1. Place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
2. As the eggplant steams, prepare the vegetables.
3. To make the Yuxiang sauce, mix together:
4. Once the eggplants are done steaming, they should be soft and a tad bit squishy, but not mushy.
5. Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

Eggplant with Garlic Sauce

This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.

Prep: 5min

Total: 15min

Yield: 2

Serving Size: 2

Nutrition Facts: servingSize 2, calories 194 calories, Sugar 6.2g, Sodium 883.8mg, Fat 16.5g, Saturated Fat 1.4g, unSaturated Fat 5g, Carbohydrate 10.1g, Fiber 1.7g, Protein 2.2g, Cholesterol 0mg

Ingredients:

• 2-3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
• 2 tablespoons peanut oil
• 4 large cloves garlic, peeled and minced
• 1 tablespoon ginger, peeled and minced
• 2-3 Chinese dried red chilis, chopped
• 4 scallions, finely chopped on the bias
• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon chinkiang vinegar
• 1 tablespoon shaoxing wine or dry sherry
• 1 teaspoon sesame oil

Instruction:

1. Whisk all the ingredients for the sauce into a bowl and set aside.
2. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
3. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
4. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
5. Turn the heat off and serve with white or brown rice.

Chinese Eggplants with Garlic Sauce

FAQ

Do you have to peel Chinese eggplant?

What’s the difference between Chinese eggplant and regular eggplant?

Why do you soak eggplant in water before cooking?

What is Chinese eggplant good for?