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- 30 mins
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Eggplant Chinese Style
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4 people
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I love eggplant, and when the opportunity to prepare a new recipe with them, I welcome it with open arms in my kitchen.
The small eggplant is 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.
I do love Chinese food too, and since my first trip to China, when I have tasted the way the Chinese prepare their eggplant, it has been my mission to replicate it in my own kitchen.
This is my interpretation of the Chinese eggplant. 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.
What is Eggplant?
Members of the nightshade family. Grown worldwide and most commonly purple in color. Also known as aubergine or brinjal, they all 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, make sure that not only they all are the same size, but 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.
Chianese 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.
Tips and how to make this eggplant Chinese-style dish to perfection.
- When purchasing your eggplant, I usually select a smaller one. The less internal pulp, the less bitter they are.
- 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 all the pieces of eggplant the same size. Easy to cook evenly
- Either use a skillet or a wok, make sure they are hot so you can do a quick sear, and do not let them sit too long in the sauce.
This recipe cooks rather 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 to work with a wok, and it mesmerizes me how fast everything cooks in it. 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.
What other recipes can you prepare with eggplants?
I have an assortment of very easy 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.
It was that delicious side dish prepared in less than 15 minutes. Before we knew it, the dish was gone.
The equipment and ingredients used to prepare this dish.
Nutrition Facts
Eggplant Chinese Style
Amount Per Serving
Calories 86
Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 413mg18%
Potassium 53mg2%
Carbohydrates 4g1%
Sugar 2g2%
Protein 1g2%
Vitamin A 400IU8%
Vitamin C 9.6mg12%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Eggplant Chinese Style
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4 people
Ingredients
-
1 tablespoon soy sauce
-
1 tablespoon oyster sauce
-
1 tablespoon hoisin sauce
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1 tablespoon hot chili sauce
-
1/3 cup water
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1 teaspoon sugar
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4 small Chinese or Japanese eggplants
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2 tablespoons canola oil
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1 tablespoon chopped garlic
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1 tablespoon ginger peeled and chopped
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1/3 cup finely sliced scallions (4 white light green part only)
-
1/4 cup parsley, coarsely chopped
Instructions
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Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.
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Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
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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.
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Can’t wait to have it.
excellent – just as good as my favorite restaurants
Thank you! I miss having a great Chinese restaurant near me, thus need to learn how to make some dishes at home.
I tried this n it was good. Can’t beat the combined flavors of garlic n ginger
Thank you so much for your feedback. I am so happy you enjoyed it.
one of my favourite chinese dishes
Enjoy!
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!
You will love the savory flavor of this recipe.
Enjoy!
I always buy this and never attempt to make yet, perfect with a cup of rice. Will try to make now
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!
I like eggplant but was recently told by a Korean medicine practitioner to avoid all nightshades. Such a bummer! This recipe looks delicious!
So sorry to hear that. But doctor orders come first.
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.
If you like eggplant, you will enjoy this recipe.
Bon Appetit!
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!
Thank you, Quincy, for your feedback. So happy you enjoyed it, and I am so happy you made more sauce.
Enjoy!
Love how quick this recipe is, and the eggplants do soak up the sauce deliciously!
Thank you and enjoy it.
One of my fave eggplant chinese recipes because its so savory and perfect with rice.
Thank you.
Such a wonderful eggplant recipe! I have a bunch from my garden, and no idea what to do wi them. This is perfect!
Enjoy! I am sure it will taste divine with your garden eggplants.
So delicious! Thank you for the recipe we loved it
The pleasure is all mine. Thank you for stopping by my page.
Thanks for the recipe. Is it ok to store it in the fridge for the day after?
Yes, it will store for up to two days, but I do not dare say longer.
Enjoy!