Description
A quick and flavorful Chinese dish featuring golden seared eggplant coated in a glossy garlic soy glaze.
Ingredients
Scale
- 600g Chinese or Japanese eggplant, cut into bite-sized pieces
- 3 tablespoons neutral oil, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2–3 dried red chillies or ½ teaspoon chilli flakes (optional)
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegan version)
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing rice wine or dry sherry
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced (for garnish)
- Toasted sesame seeds (optional garnish)
Instructions
- Mix the sauce: Combine the light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, rice vinegar, sugar and cornstarch-water mixture in a small bowl. Stir until dissolved.
- Cut the eggplant: Trim the ends and cut the eggplant into bite-sized pieces.
- Sear the eggplant in batches: Heat 1½ tablespoons of oil in a wok or large skillet over medium-high heat. Add half the eggplant and cook for 2–3 minutes until golden. Add a splash of water, cover, and steam for 1–2 minutes until tender.
- Cook the aromatics: Add the remaining oil to the pan, then garlic, ginger and dried chillies. Stir for 30–45 seconds until fragrant.
- Add the sauce and eggplant: Pour the sauce into the pan. Stir for 30 seconds until it thickens, then add the eggplant back. Toss gently for 1–2 minutes until coated.
- Finish and serve: Remove from heat. Drizzle sesame oil over the eggplant, toss, and serve over steamed rice, garnished with scallions and sesame seeds.
Notes
For a vegan version, swap the oyster sauce for hoisin. This dish can also be enhanced with ground pork or turkey for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg