Spicy Chinese Eggplant Aubergine
Transform your weeknight dinner routine with this vibrant and flavor-packed Spicy Chinese Eggplant Aubergine recipe! Featuring tender Chinese eggplant stir-fried to perfection in a rich, aromatic sauce made with soy sauce, hoisin, and a touch of rice vinegar, this dish strikes the perfect balance between savory, spicy, and sweet. Infused with garlic, ginger, and fresh red chili, every bite bursts with bold, authentic flavors reminiscent of classic Sichuan-inspired cuisine. Ready in just 25 minutes, this quick and easy dish is a weeknight hero that pairs wonderfully with steamed rice or can be served as a hearty side. Garnished with green onions and sesame seeds, it’s a visually stunning and delicious way to enjoy a comforting yet healthy vegetarian meal.
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Recipe Information
Ingredients
- 2 large Chinese eggplants (or regular eggplants)
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 large Red chili pepper
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 3 tablespoons Neutral oil (like vegetable or canola oil)
- 2 stalks Green onions
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 teaspoon Salt
Instructions
Cut the eggplants into 2-inch-long batons or sticks, about 1/2 inch thick. Sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture.
While the eggplant is resting, finely mince the garlic and ginger. Slice the red chili pepper and green onions thinly. Set aside.
Rinse the eggplant under cold water to remove the salt and pat it dry with paper towels.
In a small bowl, prepare the sauce by whisking together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.
Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry for 4-5 minutes until the pieces are lightly browned and just tender. Remove the eggplant from the pan and set aside.
Add the remaining 1 tablespoon of oil to the pan. Stir in the minced garlic, ginger, and chili pepper. Sauté for 1-2 minutes until fragrant but not burned.
Return the cooked eggplant to the pan and toss to combine with the aromatics. Pour the prepared sauce over the eggplants and stir well to coat evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken and evenly coat the eggplant.
Top the dish with sliced green onions and a sprinkle of sesame seeds, if desired. Serve hot with steamed rice or as a side dish.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 599 mg | 13% | |
*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.
