Spicy Chinese Eggplant (Aubergine)

4.50 (6)
⏱ 17 mins 🍽 4 serving(s) 🏷 Vegetable

This vegetarian Chinese dish features Japanese eggplants stir-fried with garlic, onion, and a savoury sauce made from soy, sesame oil, rice vinegar, and chilli. The eggplant is first salted to draw out moisture, then cooked until tender in a wok. Finished with fresh green onions and diced red pepper, it's a quick and flavourful meal ready in about 17 minutes.

Spicy Chinese Eggplant (Aubergine)

Ingredients

  • 5 Japanese eggplants (about 2 pounds)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced
  • 1 small onion, sliced
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine or 1 tablespoon dry white vermouth
  • 1 tablespoon rice vinegar
  • 1 teaspoon Asian chili sauce
  • 2 green onions, thinly, sliced
  • 1/2 sweet red pepper, diced

Method

  1. Remove the stems from the eggplants.
  2. Slice each eggplant in half lengthwise, then cut each half into long strips roughly 1-inch (2.5 cm) thick.
  3. Chop these strips into 2-inch (5 cm) pieces and transfer them to a colander.
  4. Scatter the salt over the eggplant and allow it to sit for 1 hour.
  5. Use a paper towel to pat the eggplant pieces dry.
  6. Heat the vegetable oil in a large wok or shallow Dutch oven, then cook the minced garlic and sliced onion for 2 minutes.
  7. Introduce the dried eggplant to the wok and stir-fry for 5 minutes.
  8. While that cooks, combine the soy sauce, sesame oil, rice wine or vermouth, rice vinegar, and Asian chilli sauce in a bowl. Pour this mixture into the wok, cover it, and cook for 5 minutes, stirring frequently, until the eggplant is soft.
  9. Garnish the finished dish with the sliced green onions and diced red pepper.

Nutrition (per serving)

Sodium1603900 mg

Recipe details

CategoryVegetable
AuthorMiraklegirl