Eggplant Hunan Style
Dive into the bold and vibrant flavors of Eggplant Hunan Style, a spicy and satisfying dish that pairs tender eggplant with a rich, savory sauce. Inspired by the fiery cuisine of China's Hunan province, this recipe features velvety strips of Chinese or Japanese eggplant stir-fried to golden perfection, then tossed with aromatic garlic, ginger, and a kick of red chili flakes. The luscious sauce—a harmonious blend of soy sauce, oyster sauce, and just a hint of sweetness—clings to every bite, while a final drizzle of sesame oil and a sprinkle of scallions add depth and freshness. Ready in just 35 minutes, this vegetarian-friendly dish is perfect served over steamed rice for a quick yet flavor-packed meal. Ideal for those who crave authentic Chinese flavors with a touch of heat, this Eggplant Hunan Style recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 medium Eggplant (Chinese or Japanese)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 4 large, minced Garlic cloves
- 1 tablespoon, minced Ginger
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 1.5 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 2 stalks, thinly sliced Scallions
- 1 teaspoon Sesame oil
Instructions
Slice the eggplants into long, thin strips (about 1/2 inch thick). Sprinkle them with 1 teaspoon of salt, mix, and let them sit in a colander for 15 minutes to draw out moisture.
After 15 minutes, rinse the eggplant under cold water to remove the excess salt and pat them dry with a clean kitchen towel or paper towels.
In a small bowl, mix the soy sauce, oyster sauce, sugar, cornstarch, and water to make a sauce. Stir until the cornstarch is fully dissolved and set aside.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
Add the eggplant strips to the pan and stir-fry for about 5–7 minutes, or until they are tender and slightly golden. Remove the eggplant from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and red chili flakes. Stir-fry for 1 minute until fragrant.
Return the cooked eggplant to the pan and stir to combine with the aromatics.
Pour the sauce over the eggplant and mix well to coat. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the eggplant.
Add the sliced scallions and sesame oil to the pan. Toss gently and cook for another minute before removing from heat.
Serve hot over steamed white or brown rice, and enjoy your Eggplant Hunan Style!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.9 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
