This Chinese eggplant is cooked until caramelized and tender, then covered in a rich and flavorful Asian sauce. After one bite of this deliciously rich and complex dish, you’ll be hooked!
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 5-6 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
TO STORE. Allow the Chinese eggplant to cool completely, then transfer it to an airtight container. Stored in the fridge, the dish will last 3 to 4 days.TO REHEAT. Transfer leftover eggplant to a skillet over medium heat and cook, while frequently stirring, until it reaches your desired temperature. You can also microwave the leftovers in 30-second intervals, stopping to stir between each. TO FREEZE. Allow the dish to cool completely, then transfer it to an airtight container and freeze for up to 6 months.