I love eggplant, and when the opportunity to prepare a new recipe with them comes along, I welcome it with open arms.

I love Chinese food, and since my first trip to China, when I tasted this Chinese eggplant recipe, I have been trying to replicate it in my kitchen.

Chinese Eggplant Style

This is my interpretation of the Chinese eggplant.

For this Asian eggplant recipe, I use the long and thinner Japanese eggplants, which I cut in rounds and sautéed at with lots of garlic and ginger, and of course, a concoction of sauces is used to make this eggplant recipe.

The wonderful thing is that most Chinese sauces can be found in our grocery stores in bottles. Thus half a shelf has been taken by them in my refrigerator.

In this Article

What is Eggplant?

Members of the Nightshade family. Grown worldwide and most commonly purple. Also known as aubergine or brinjal, they contain antioxidants like vitamins A and C.

At your grocery store, you will find a wide selection of eggplants.

For this recipe, I used Chinese. You can also use Japanese eggplant, which is a little longer in size.

When selecting your eggplant, ensure that they are not the same size and the skin is not bruised or has brown spots. It has to be firm to the touch, and the skin has a shiny look to the naked eye.

Store them in a cool place and use them within two days if left outside the refrigerator.

Eggplant Chinese Style

Chinese sauces

I love to play with Chinese flavors. I have always enjoyed eating Chinese food and have been fortunate to travel to China and South East Asia and loved all the food in front of me.

Sauces are a huge part of cooking, and with this dish, I played with a few, which are a staple in my refrigerator. I believe I use more soy sauce than ketchup.

Here is a list of what I suggest you add to your pantry/refrigerator, as they are fun to use with lots of dishes:

You will be happy to have them on hand and play with them to flavor any vegetable dishes or rice.

Here are a few helpful tips for the ingredients needed for this Chinese recipe for eggplant.

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. Besides the staple salt and pepper, you will need:

Sauces: soy, oyster, hoisin, and hot chili. Each sauce adds a layer of flavor that is out of this world. You can use light soy sauce if you wish. 

Sugar: Add some sweetness and caramelization to this fried eggplant

Chinese or Japanese eggplants: Make sure they are all the same size, small preferably, with intact skin and free of bruising. 

Canola oil or sesame oil:  the preferred oils in Asian cooking. They do not change flavor when used under high heat. 

Garlic: Add garlic to the sauces and achieve the perfect spicy garlic sauce with this eggplant dish. 

Ginger: An essential ingredient in Asian cooking. It brings tanginess to any dish. 

Scallions or green onions: are another critical ingredient that marries well when cooking the eggplant. 

Parsley: Optional as it is used for decoration

Equipment needed

I have a kitchen filled with gadgets and cooking tools, all I purchased. I only recommend what I use and love.

Therefore to achieve this recipe, I used the following:

Small bowl To mix all your spices and sauces.

Sharp chef’s knife To cut thru the eggplant and cut all the vegetables.

Wok with a lid A concave Chinese cooking pan that sits directly over the flame to better distribute the heat.

Wok Cooking tools

eggplant chinse style

Cooking tips and steps by step on how to cook this Chinese eggplant.

When purchasing your eggplant, I usually select a smaller one. The less internal pulp, the less bitter they are. Look for all the same size eggplants with shiny outer skin and no bruising.

  • Some recipes will require cutting them and letting them rest with lots of salt sprinkled over them to remove the bitterness of it. Do follow that guide. The salt removes the acidity.
  • Cut the Chinese eggplant to the same size. Easy to cook evenly
  • Either use a skillet or a wok. Please make sure they are hot to do a quick eggplant stir fry. Do not let them sit too long in the sauce.
  • Add the soy sauce mixture to the skillet and cook covered for one minute. 
  • Add the parsley and serve on a large serving platter. 

This recipe cooks relatively fast. I strongly suggest you have all the ingredients ready at once. If you are working over a gas stove, due to the shape of your wok, the flames tend to come up along the side; please wear comfortable clothes around the heat source, and keep children away.

I love working with a wok; it mesmerizes me how fast everything cooks. Remember, if the heat is too hot and it cooks too fast, you can move whatever food you have inside to the upper walls of your wok.

Chinese Eggplant cooking in a wok

Why use a wok instead of a pan?

The wok has a shorter cook time, fits more food, and requires less oil than a frying pan.

By seasoning your wok, you create a natural non-stick coating. The rounded bottom shape conducts heat quickly. It is idyllic for dishes that incorporate seared meats and fried vegetables. 

It works best on gas stoves as the heat of the flames goes up the sides. Thanks to the high sides, the risk of oil splattering is diminished. 

However, because they cook at such high heat, it is easy to burn food. Therefore, keeping a keen eye on your wok and moving it around is recommended. 

How to serve it

Once it is done, place it on a large serving plate and serve it immediately while piping hot. 

Chinese Eggplant Style

What other recipes can you prepare with eggplants?

I have an assortment of straightforward recipes to a bit more elaborate.

Eggplant Parmigiana.

Eggplant, Pasta and Ricotta Salata   or Eggplant Tortiglioni

Stir Fry Vegetables

Egglant Gratin


The possibilities are endless.

We had Lemon Parmesan Orange Roughy with it.  Simple and the perfect balance.

Storage and reheating instructions for this Chinese eggplant dish.

If you are fortunate to have leftovers, store the eggplant pieces in an air-tight glass container for a couple of days in the refrigerator.

Bring back to room temperature and warm over medium-low heat in a skillet. Do not move around too much so they will not fall apart.

If you enjoy this Chinese eggplant recipe, look at my other recipes.

Elote – Mexican Street Corn

Brussels Sprouts and White Beans

Roasted Cauliflower with Lime Dressing

Enjoy this delicious gluten-free Chinese-style eggplant prepared in less than 15 minutes. Before we knew it, the dish was gone.

The equipment and ingredients used to prepare this dish.


Chinese Eggplant

5 from 29 votes
Eggplant Chinese Style
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
I love Chinese food, and since my first trip to China, when I tasted this Chinese eggplant recipe, I have been trying to replicate it in my kitchen.


  • 1 tablespoon soy sauce,
  • 1 tablespoon oyster sauce,
  • 1 tablespoon hoisin sauce,
  • 1 tablespoon hot chili sauce,
  • .33 cup water
  • 1 teaspoon sugar
  • 4 Chinese or Japanese eggplants
  • 2 tablespoons canola oil
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • .33 cup scallions, finely sliced scallions (4 white light green part only)
  • .25 cup parsley, coarsely chopped


  • Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.
  • Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half. 
  • Heat oil in a large nonstick skillet or wok. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.
    Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times.
  • Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.


Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Sodium: 413mg | Potassium: 53mg | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 9.6mg | Calcium: 15mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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