Chinese Eggplant Recipe

My Chinese eggplant recipe features tender eggplant cooked until caramelized, then served in an umami glaze. It’s an aromatic, complex, restaurant-worthy recipe! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Asian

Prep Time 3

Cook Time 17

Total Time 20

Servings servings

Calories 207kcal

Author Arman Liew

Ingredients

1 pound Chinese eggplant cut into thin strips
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
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon cornstarch

Instructions

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.

Video

Notes

TO STORE: Store the cooled eggplant in an airtight container and store it in the fridge for 3-4 days.

TO FREEZE: Transfer the eggplant to a freezer-safe container and freeze for up to six months.

TO REHEAT: Microwave in 30-second intervals or a skillet over medium high heat until warm.

Nutrition