Hot Chinese Eggplant Aubergine
Transform your dinner table with this flavorful Hot Chinese Eggplant (Aubergine) recipe, a sizzling stir-fry that's bursting with bold, savory flavors and perfect for fans of Chinese cuisine. Tender Chinese eggplant strips are lightly coated in cornstarch for a satisfying texture, then pan-fried to golden perfection. Tossed in a rich, umami-laden sauce made from soy sauce, oyster sauce, and a hint of rice vinegar, this dish gets a spicy kick from garlic, fresh ginger, and red chili flakes. Finished with a drizzle of sesame oil and a sprinkle of green onions, it’s irresistibly aromatic and pairs beautifully with steamed rice. Ready in just 35 minutes, this quick and easy recipe is a surefire way to elevate your weeknight meals or impress guests with an authentic Chinese-inspired side dish!
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Recipe Information
Ingredients
- 3 Chinese eggplants (aubergines)
- 1 teaspoon Salt
- 3 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 3 tablespoons Water
- 2 Green onions, sliced
- 1 teaspoon Sesame oil
Instructions
Wash the Chinese eggplants and cut them into long strips, about 2-3 inches long. Place the strips in a large bowl and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
Rinse the eggplant strips under cold water to remove the salt and pat them dry with a clean kitchen towel.
In a mixing bowl, toss the dried eggplant strips with cornstarch until evenly coated. This will ensure a nice texture when cooked.
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the eggplant strips in a single layer and fry until they are golden brown and soft, flipping occasionally (about 6-8 minutes). Remove the eggplant from the pan and set it aside.
In the same skillet, add a little more oil if needed and sauté the minced garlic, ginger, and red chili flakes for about 30 seconds, until fragrant.
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, and water to make the sauce. Pour the sauce into the skillet and bring to a simmer.
Add the fried eggplant back into the skillet and toss to coat the pieces evenly with the sauce. Let it cook for another 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat and drizzle with sesame oil. Garnish with sliced green onions.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 264 mg | 6% | |
*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.
