Chinese Eggplant Recipe
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My Chinese eggplant recipe features tender eggplant quickly pan-seared until caramelized, then tossed through a spicy, umami-forward garlic sauce. It’s quick, packed with flavor, and naturally vegan and gluten-free.
The Chinese eggplant recipe I grew up eating
Coming from a half-Chinese background, Chinese eggplant was the only eggplant I had consumed until my teen years. It has a slightly sweeter taste, fewer seeds, and a thinner skin, which overall gives it a more delicate texture.
Today, I’m sharing with you my family’s Chinese eggplant recipe with spicy garlic sauce. The trick to cooking this eggplant well is to cook it at a high heat. This keeps the skin crisp while the center remains tender. Tossed with an addictive garlic sauce with the right amount of spice, you’ll have this epic side dish stealing the show.
Bonus? Without even trying, this dish is naturally vegan and gluten-free, so we sometimes serve it over rice for a meat-free dinner.
Key Ingredients
This isn’t the full list of ingredients, but a few notes on the main ones. Find the printable recipe with measurements below.
- Chinese eggplant. Look for firm eggplant with no bruising or soft spots. This will be cut into thin strips. I usually buy mine at my local Asian grocery store, but more and more mainstream supermarkets now carry them. If you can’t find Chinese eggplant, Japanese eggplant is the closest substitute, thanks to its similar sweetness, fewer seeds, and tender skin.
- Sesame oil. To sauté the eggplant.
- Ginger, onion, and garlic cloves. My three must-have aromatics for asian cooking.
- Spicy garlic sauce. To make my simple sauce, I’m using tomato sauce, brown sugar, sriracha, soy sauce, rice vinegar, and some water to thin it out. I usually use gluten-free soy sauce to keep it gluten-free, or Tamari.
- Chili garlic sauce. Even though this recipe already includes sriracha, I like to layer in extra depth with a concentrated sauce. Sambal Oelek is my go-to (and probably the easiest to find), thanks to its simple ingredient list and balanced heat. It also adds a super chili flavor that blends beautifully into the sauce. Feel free to use any chili garlic sauce you love.
Recipe additions
- Vegetable additions. Add sliced bell peppers, asparagus, or mushrooms to the pan with the onion.
- Add protein. Toss through some crumbled tofu, chickpeas, or serve with some chicken or salmon.
- Even more spice. My recipe is mildly spicy, so even those who don’t enjoy spice will tolerate it. If you are a spice fiend, amp up the chili garlic sauce and/or sriracha.
How to cook Chinese eggplant
Step 1- Sauté the eggplant. Add sesame oil to a large skillet or wok over medium heat. Once hot, add the eggplant and sauté until tender. Set aside in a large bowl.
Step 2- Sauté the onion. Add one tablespoon of oil, then the onion, and cook for 5-6 minutes. Add it to the bowl with the eggplant.
Step 3- Cook the aromatics. To the same skillet, add the remaining oil. Add garlic, ginger, and sesame seeds, and sauté for two minutes.
Step 4- Build the sauce Add the sauce ingredients. Simmer for 10 minutes over low heat until it starts to thicken. In a small bowl, combine water and cornstarch.
Step 5- Assemble. Add the eggplant and onion back to the skillet, add the cornstarch slurry, and cook until thick. Serve with sesame seeds and green onions.
★★★★★ REVIEW
“I made this for my family after trying it at a friend’s house, and we are hooked. We love it as a main dish with some rice and stir-fried veggies.” – Marianne
Frequently asked questions
I tested this recipe with a regular eggplant, just in case you can’t find Chinese eggplant. You’ll need to slice the eggplant into super thin slices to prevent it from becoming soggy. I also recommend taking the extra step to salt the eggplant beforehand to draw out excess moisture. To do that, sprinkle salt on the eggplant slices and place them over a paper towel. Let it sit for 30 minutes before cooking.
Yes, I usually make it gluten-free by using either gluten-free soy sauce or Tamari. Also, double-check the chili sauce you use to ensure there is no gluten in it.
If you’re short on time, microwave the eggplant for about 45 seconds until hot. If you have a few extra minutes, I recommend reheating it in a hot skillet.
Storage instructions
To store: Store the cooled eggplant in an airtight container in the fridge for 3 days.
To freeze: Transfer the eggplant to a freezer-safe container and freeze for up to two months.
If you tried this Chinese Eggplant recipe, please leave a star rating and comment. It helps others thinking of making this.
Chinese Eggplant Recipe
Video
Ingredients
- 1 pound Chinese eggplant
- 1 small onion chopped
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 2 tablespoons ginger freshly grated
- 2 teaspoons sesame seeds
- 1/2 cup tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon sriracha
- 2 tablespoons chili garlic sauce
- 3 tablespoons soy sauce I use gluten-free or tamari
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Slice the eggplant into thin, 1/4-inch strips. Do not peel the skin.
- Add the sesame oil to a large non-stick skillet or wok and place over medium heat. Add the eggplant and sauté for 8-10 minutes or until tender. Remove from the skillet.
- Add one tablespoon of vegetable oil, add the onion, and cook for 5 minutes, until translucent. Remove from the heat and add it to the eggplant.
- To the same skillet, add the remaining oil. Add garlic, ginger, and sesame seeds, and saute for two minutes, until fragrant.
- Add tomato sauce, sugar, Sriracha, sambal oelek, soy sauce, rice vinegar, and water. Simmer for 10 minutes over low heat until it starts to thicken. While that’s simmering, combine the water with cornstarch to make a slurry.
- Add the eggplant and onion back to the skillet, then add the cornstarch slurry. Cook everything together until thick.
- Remove from the heat, sprinkle with sesame seeds and finely chopped scallions.
Notes
- Eggplant sub: If you can’t find Chinese eggplant, use Japanese eggplant. If you can’t find that, use regular eggplant but slice it, then salt it for 30 minutes before cooking to draw out moisture.
- Leftovers: Keep in the fridge, covered, for 3 days. You can also freeze it for up to 2 months.
Now so much I want to find Chinese eggplant. But couldnt…
Once again you are so creative. It must be so different making eggplant in this way. Amazing!
Looks interesting.
Just I couldnt find Chinese eggplant but normal.
Healthy eating is a major part of our life’s plan, here’s some zesty help. Its great😛