Chinese Spicy Eggplant

Chinese Spicy Eggplant is easy to make recipe that is full of aromatic flavors and excellent taste. Learn how to cook this simple yet delicious recipe that is gluten free, vegan, soy free and uses just a few ingredients.

This Chinese Spicy Eggplant dish is very similar to one they serve as Sichuan Eggplant in the restaurants. However, it has much lower calories than original since eggplant is not fried. And you won’t miss the greasy texture. The savory, sweet and piquant sauce is so enticing, I am sure this Savory Chinese Eggplant will soon become you favorite.

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Chinese Spicy Eggplant in Black plate

 

We are Chinese food lover’s family. So much so that we made a trip to Beijing and around on one of the Spring breaks. We walked the Great Wall, enjoyed the palaces and the jades, saw the Giant Pandas. It was absolutely fascinating to experience the vivid culture and of course the culinary delicacies.

We love to create recipes around the globe in our kitchen. That sparks a great conversation at the dinner table re-tracing the experiences of the trips. It also enriches the young minds aka the kiddos. There are several recipes on our site that are created with great memories of our travel. Be sure to check them out.

So next time you are craving Chinese take-out, try this mouthwatering healthy homemade meal instead. This recipe pairs well with simple jasmine rice. Check out some of our other delicious ‘better than take out’ Chinese food recipes here.

 

Chinese Spicy Eggplant Close up view

What are the ingredient of Chinese Spicy Eggplant Recipe?

If you notice the ingredients,  there are lot of flavors mingling together in this recipe. There is sour, spicy, hint of sweet and salty. Plus the pungent garlic, ginger and green onions. Are you drolling already?

Don’t worry – the sauce doesn’t taste “burn your toung” spicy. It’s savory, sweet, with caramel like thickness. Add in meaty eggplant and you have one wholesome dish to relish ! Pairs well with Jasmine rice.

I am using Japanese and Chinese eggplant to make this dish. The skin of these eggplant is much thinner. This variety tends to be less-bitter than the regular eggplants. If you can’t find Chinese or Japanese eggplants, just use regular eggplant! Baby eggplants will work too.

Chinese Spicy Eggplant Ingredients

What goes into making Delicious Szechuan Style Garlic Sauce?

Liquid Coconut Aminos :  I prefer to use Coconut Aminos over regular soy sauce. It’s a soy- and gluten-free way to add pleasant savory flavor to dishes. It  has less sodium than soy sauce. A perfect choice for people with allergies or food sensitivities.

Rice Vinegar: Adds a unique flavor to Asian inspired dishes. It is a mellow vinegar with tiny hint of a sweet flavor. You can find it locally in most grocery stores in the Asian food aisle as well as on Amazon. Keep a bottle on hand, it has a wonderful flavor.

Chinese Spicy Eggplant in blue serving bowl with chop sticks on the side

Chinese Spicy Eggplant would make a great side dish with super delicious Asian Vegetable Schezwan Rice or Stir Fry Rice Noodles.  Both these dishes are gluten free, vegan and healthy. They are easy to put together and one of our most liked recipes on the blog.

Chinese Spicy Eggplant in Black plate

Step by Step Instructions to make Chinese Eggplant Recipe

Heat a large skillet over medium heat. Add oil, then add the eggplant. Once they start to sizzle, cover the skillet. Stir occasionally until the eggplant is cooked through, about 7 minutes.

Add another tablespoon of oil in the skillet. Wait few seconds so it gets warm, add the grated ginger, dry whole chilies and minced garlic. Saute for about a minute. You should sense the aroma.

Give the sauce mixture a good stir since corn starch starts to settle at the bottom. Add the mixture to the pan. You should stir frequently, until the sauce thickens for another minute or two.

Then add the cooked eggplant in the skillet and mix until the eggplant is coated by the sauce. Turn off the heat. Sprinkle the sasame seeds on top. Garnish with chopped green onions or sliced scallions. Serve warm. Enjoy your deliious creation!!

If you make this Chinese Spicy Eggplant recipe, do let us know how you like it by star rating it and leaving a comment below. We would love to hear your feedback !! Use the PIN button to pin the recipe.

 

Chinese Spicy Eggplant in blue serving bowl with chop sticks on the side

Chinese Spicy Eggplant

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Chinese Spicy Eggplant is easy to make, full of aromatic flavors and excellent taste. Learn how to cook this simple yet delicious recipe that is gluten free, vegan, soy free and uses just a few ingredients.

Ingredients

  • 2 medium to large japanese eggplant
  • 1 tablespoon oil
  • Salt per taste
  • * For the Sauce
  • 1 tablespoon oil
  • 1 tbsp ginger grated
  • 1 tbsp garlic minced
  • 3 tablespoons liquid coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch
  • 3/4 cup water
  • 1/2 tsp chili garlic paste or chili flakes
  • 4-5 dry red chilis
  • 1 tsp sesame seeds
  • Green onions or scallions for garnish.

Instructions

Cut the eggplant into 1/2 to 3/4 inch cubes. Sprinkle and rub some salt on those cubes.

Mix the liquid coconut aminos, rice vinegar, sherry, brown sugar, corn starch, water, and chili paste together in a small bowl. Set aside.

Heat a large skillet over medium heat. Add oil, then add the eggplant. Once they start to sizzle, cover the skillet. Stir occasionally until the eggplant is cooked through, about 7 minutes.

Move the eggplant to a bowl and place the skillet back on the heat.

Add another tablespoon of oil in the skillet. Wait few seconds so oil gets warm, then add the grated ginger, dry whole chilies and minced garlic. Sauté for about a minute. You should sense the aroma.

Give the sauce mixture a good stir since corn starch starts to settle at the bottom. Add the mixture to the pan. You should stir frequently, until the sauce thickens for another minute or two.

Then add the cooked eggplant in the skillet and mix until the eggplant is coated by the sauce. Turn off the heat.

Sprinkle the sesame seeds on top. Garnish with chopped green onions or sliced scallions. Serve warm.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 85mgSodium: 2021mgCarbohydrates: 44gFiber: 6gSugar: 13gProtein: 32g

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