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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Rinse the eggplant strips under cold water to remove the salt and pat them dry with a clean kitchen towel.

Step 3

In a mixing bowl, toss the dried eggplant strips with cornstarch until evenly coated. This will ensure a nice texture when cooked.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from heat and drizzle with sesame oil. Garnish with sliced green onions.

Step 9

Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(537.7g)

Amount per serving	% Daily Value*
Calories	610.9

Total Fat 41.1g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 3967.2mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 11.2g	0%
Total Sugars 20.0g
Protein 7.8g	0%

Vitamin D 0IU	0%
Calcium 89.0mg	0%
Iron 2.2mg	0%
Potassium 963.5mg	0%

*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.

Source of Calories

Fat: 57.9%

Protein: 4.9%

Carbs: 37.2%