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.
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?
- Chinese sauces
- Here are a few helpful tips for the ingredients needed for this Chinese recipe for eggplant.
- Equipment needed
- Cooking tips and steps by step on how to cook this Chinese eggplant.
- Why use a wok instead of a pan?
- How to serve it
- What other recipes can you prepare with eggplants?
- Storage and reheating instructions for this Chinese eggplant dish.
- If you enjoy this Chinese eggplant recipe, look at my other recipes.
- Chinese Eggplant
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.
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.
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.
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.
What other recipes can you prepare with eggplants?
I have an assortment of straightforward recipes to a bit more elaborate.
Eggplant, Pasta and Ricotta Salata or Eggplant Tortiglioni
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.
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: International
- Season: Summer
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Art
Can’t wait to have it.
cara
excellent – just as good as my favorite restaurants
Giangi Townsend
Thank you! I miss having a great Chinese restaurant near me, thus need to learn how to make some dishes at home.
Michey
I tried this n it was good. Can’t beat the combined flavors of garlic n ginger
Giangi Townsend
Thank you so much for your feedback. I am so happy you enjoyed it.
nancy
one of my favourite chinese dishes
Giangi Townsend
Enjoy!
Cindy Mom the Lunch Lady
I am so excited for this recipe. I love eggplant but rarely buy it because I get tired of the few ways I know how to prepare it. I can’t wait to try this Asian style!
Giangi Townsend
You will love the savory flavor of this recipe.
Enjoy!
Jeannie
I always buy this and never attempt to make yet, perfect with a cup of rice. Will try to make now
Giangi Townsend
I did for the same for years, until I decided to recreate it at home, and now we make it more than I want to admit it 🙂
Enjoy!
Joanna
I like eggplant but was recently told by a Korean medicine practitioner to avoid all nightshades. Such a bummer! This recipe looks delicious!
Giangi Townsend
So sorry to hear that. But doctor orders come first.
Jere Cassidy
It has been years since I have cooked an eggplant and reading through your recipe makes me want to give this a try. Looks easy and full of flavors I love.
Giangi Townsend
If you like eggplant, you will enjoy this recipe.
Bon Appetit!
Quincy
I just made this…it is SO good! I made double the sauce because let’s be real, that is always the best part, and it was sooo yummy. Perfect mix of sweet salty spicy. Thank you!
Giangi Townsend
Thank you, Quincy, for your feedback. So happy you enjoyed it, and I am so happy you made more sauce.
Enjoy!
Zen
Love how quick this recipe is, and the eggplants do soak up the sauce deliciously!
Giangi Townsend
Thank you and enjoy it.
Jen
One of my fave eggplant chinese recipes because its so savory and perfect with rice.
Giangi Townsend
Thank you.
Katie
Such a wonderful eggplant recipe! I have a bunch from my garden, and no idea what to do wi them. This is perfect!
Giangi Townsend
Enjoy! I am sure it will taste divine with your garden eggplants.
Rosanna
So delicious! Thank you for the recipe we loved it
Giangi Townsend
The pleasure is all mine. Thank you for stopping by my page.
Joanna
Thanks for the recipe. Is it ok to store it in the fridge for the day after?
Giangi Townsend
Yes, it will store for up to two days, but I do not dare say longer.
Enjoy!
Helen at the Lazy Gastronome
One of the best eggplant recipes I’ve tried. Even my non veggie eating husband loves it!!
Elizabeth Elizabeth
Love the look of this recipe! Is it possible to make it vegan do you know?
Sarah
My family loved this! Easy and packed with flavor, we had it with some simple steamed rice. Delicious!
Giangi Townsend
Thank you for your feedback. I am so happy you enjoyed it.
Dee at Scratch Market
This was a hit with my family. I will definitely be making this dish again! Thanks for sharing!
Giangi Townsend
The pleasure is all mine, I am happy you enjoyed it.
Elizabeth
So much flavor! Thanks for the recipe!
Sharina
So grateful for the tips you included in this post, my Chinese eggplant style turned out so well! It was perfectly cooked and the sauce is a winner! Even the picky liked it!
Elizabeth S
This was really good, and the only way I will eat eggplant. It is super flavorful and the sauce really makes this. Will be making again.
Lindsey
This is my new favorite way to prepare eggplant! Eggplant Parmesan who?! The flavors of the sauce were sensational.
Mary
Time to haul out the wok. I love this dish in our local takeout but I would love to try it at home.
Bernice
Such a delicious recipe and so easy too!
Liz
Absolutely delicious! The flavors are phenomenal!!!
Giangi Townsend
Thank you!
Audrey
One of my favorites, we actually have some growing in our garden! Brilliant recipe!
Giangi Townsend
Thank you!
Jane
This is the best Chinese Eggplant I’ve ever had!
Giangi Townsend
I am so happy you enjoyed it.
Thank you!
Helen Fern
A great eggplant recipe. Eggplant can be easy to mess up but these instructions were perfect. And so was the eggplant.
Rose
I love eggplant and always looking for new ideas. This Chinese eggplant dish was perfect. My family enjoyed it.
Nicole NK
This was so easy to follow! I will definitely be making it again!
Marie-Pierre Breton
I always order this at my favorite Chinese restaurant! Such a lovely dish, glad to know how to reproduce it at home now too!
Giangi Townsend
You will like how easy it is to make.
Enjoy!
Helen F
Just made this with my home grown Japanese eggplants. It was delicious! This will be my go to eggplant recipe for the summer. Thank you for sharing.
Giangi Townsend
Thank you for making it and I am so happy you enjoyed it.
Bon Appetit!