Get ready to elevate your culinary game with these 18 mouthwatering and aromatic Chinese eggplant recipes! Whether you’re a fan of spicy Sichuan flavors or sweet and sour dishes, we’ve got you covered. From classic stir-fries to braises and even roasted delights, there’s something for everyone in this collection of eggplant recipes.
In this article, we’ll take you on a culinary journey through the rich flavors and textures of Chinese cuisine, showcasing a variety of dishes that are sure to please even the most discerning palates. So without further ado, let’s dive into the world of Chinese eggplant cooking!
Garlic Soy Braised Chinese Eggplant
This recipe yields tender and flavorful eggplant with a rich garlic-soy sauce. Perfect as a side dish or main course, it’s easy to make and packed with umami flavor.
Ingredients:
– 2 medium-sized Chinese eggplants, cut into 1-inch pieces
– 3 cloves of garlic, minced
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– 2 tablespoons vegetable oil
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until browned on all sides, about 5 minutes.
3. Remove the eggplant from the pan and set aside.
4. Reduce heat to medium and add the minced garlic. Cook for 1 minute.
5. Add soy sauce, chicken broth, sugar, and sesame oil to the pan. Stir to combine.
6. Return the eggplant to the pan and simmer, covered, for 20-25 minutes or until tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 30-35 minutes
Sichuan Spicy Eggplant Stir-Fry
A classic Sichuan dish that combines the tender eggplant with a bold and spicy sauce, perfect for those who crave a little heat.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup Sichuan peppercorns, toasted and crushed
– 1/4 cup soy sauce
– 1/4 cup chili bean paste (doubanjiang)
– 2 tablespoons sugar
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the eggplant and cook for 3-4 minutes per side, until tender and lightly browned.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil, garlic, ginger paste, and crushed Sichuan peppercorns. Cook for 30 seconds.
5. Add the soy sauce, chili bean paste, and sugar. Stir-fry for 1 minute, until the sauce thickens slightly.
6. Add the cooked eggplant back into the pan and stir-fry to coat with the spicy sauce.
7. Season with salt to taste.
8. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: 15-20 minutes
Mapo Eggplant with Minced Pork
This classic Sichuan dish combines tender eggplant with savory minced pork and a spicy kick, making it a perfect addition to any meal. With its bold flavors and textures, Mapo Eggplant is sure to become a new favorite.
Ingredients:
– 2 medium eggplants
– 1/4 cup minced pork
– 2 cloves garlic, minced
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Cut the eggplants into 1-inch cubes and set aside.
2. In a small bowl, whisk together soy sauce, cornstarch, and toasted Sichuan peppercorns.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
4. Add the minced pork and cook until browned, breaking up with a spatula as needed.
5. Add the eggplant cubes and stir-fry for 2-3 minutes, or until tender.
6. Stir in the garlic and cooked pork mixture, then season with salt and pepper to taste.
7. Garnish with chopped scallions and sesame seeds (if using) before serving.
Cooking Time: 15-20 minutes
Sweet and Sour Chinese Eggplant
This sweet and sour Chinese eggplant dish is a classic Cantonese recipe that combines the flavors of sugar, vinegar, and soy sauce to create a harmonious balance of sweet and savory. It’s an easy and delicious side dish or main course that pairs well with a variety of Asian-inspired meals.
Ingredients:
– 2 medium-sized Chinese eggplants, sliced into 1-inch pieces
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the eggplant slices and cook until they start to soften, about 3-4 minutes.
3. In a small bowl, whisk together sugar, vinegar, soy sauce, and garlic.
4. Pour the sweet and sour mixture over the eggplant and stir to combine.
5. Cook for an additional 2-3 minutes or until the eggplant is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Eggplant with Garlic Sauce
Enjoy the rich flavors of roasted eggplant paired with a savory garlic sauce, perfect for a quick and delicious dinner.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place eggplant slices on the baking sheet, leaving space between each slice.
4. Drizzle olive oil over the eggplant and sprinkle with salt and pepper.
5. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
6. Meanwhile, sauté minced garlic in a pan with a little bit of oil until fragrant.
7. Serve roasted eggplant slices with garlic sauce spooned over the top. If desired, sprinkle breadcrumbs on top.
Cooking Time: 30-40 minutes
Steamed Chinese Eggplant with Chili Oil
This classic Sichuan dish is a staple of Chinese cuisine, where the natural sweetness of eggplant is enhanced by the spicy kick of chili oil. This simple recipe yields a flavorful and aromatic side dish that pairs well with many other Chinese dishes.
Ingredients:
– 2-3 medium-sized Chinese eggplants
– 1/4 cup chili oil (or more to taste)
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Cut the eggplants into 1-inch cubes and place them in a steamer basket.
2. Steam the eggplant over boiling water for 10-12 minutes, or until tender.
3. While the eggplant is steaming, mix the chili oil with minced garlic.
4. Once the eggplant is cooked, remove it from the heat and toss it with the chili oil mixture.
5. Season with salt to taste.
Cooking Time: 15-18 minutes
Eggplant and Green Bean Stir-Fry
This recipe combines the sweetness of eggplant with the crunch of green beans, all wrapped up in a savory sauce. It’s a quick and easy weeknight dinner that’s perfect for any occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the green beans, garlic, soy sauce, and oyster sauce (if using). Cook for 2-3 minutes or until the green beans are tender-crisp.
5. Return the eggplant to the skillet and stir to combine with the green bean mixture.
6. Season with salt and pepper to taste.
7. Garnish with scallions if desired.
Cooking Time: 15-20 minutes
Black Bean Sauce Chinese Eggplant
A flavorful and savory vegetarian dish that combines the tender eggplant with a rich black bean sauce, perfect for a quick and easy dinner.
Ingredients:
– 2 medium-sized Chinese eggplants, cut into 1-inch slices
– 1/4 cup black beans, cooked and mashed
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat 1-2 inches of vegetable oil in a wok or large skillet over medium-high heat.
2. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, garlic, and ginger.
4. Add the mashed black beans to the bowl and stir until smooth.
5. Reduce heat to medium-low and add the black bean mixture to the wok or skillet with the fried eggplant.
6. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Eggplant and Tofu in Spicy Sauce
A flavorful and aromatic vegetarian dish that combines the tender texture of eggplant with the creaminess of tofu, all wrapped up in a spicy sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 block firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons chili flakes
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, rice vinegar, and chili flakes.
3. Add the tofu cubes and marinate for at least 30 minutes.
4. In a separate pan, heat sesame oil over medium-high heat. Cook eggplant slices until tender, about 3-4 minutes per side.
5. In a wok or large skillet, combine garlic, ginger, and marinated tofu. Stir-fry for 2-3 minutes.
6. Add the cooked eggplant to the pan and stir-fry everything together with the spicy sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 30-40 minutes
Chinese Eggplant with Ground Chicken
This recipe combines tender eggplant slices with juicy ground chicken, savory soy sauce, and aromatic ginger for a flavorful and satisfying Chinese-inspired dish. Perfect as a main course or side, this recipe is quick to prepare and cooks in under 30 minutes.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 lb ground chicken
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or wok, heat oil over medium-high. Add chicken and cook until browned, breaking up with spatula as needed.
3. Add garlic, soy sauce, and ginger; stir-fry for 1 minute.
4. Arrange eggplant slices on top of the chicken mixture in a single layer. Cook for 5 minutes or until tender.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 25-30 minutes
Eggplant and Bell Pepper Stir-Fry
Savor the flavors of East Asia with this quick and easy eggplant and bell pepper stir-fry, perfect for a weeknight dinner or lunch.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and bell peppers; cook, stirring occasionally, until they start to soften (about 5 minutes).
3. Add the garlic, soy sauce, salt, and pepper. Stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped green onions and sesame seeds, if desired.
6. Serve hot over rice or noodles.
Cooking Time: 12-15 minutes
Eggplant with Fermented Tofu Sauce
This recipe combines the tender sweetness of eggplant with the savory umami flavor of fermented tofu, creating a delightful and easy-to-make dish. Perfect for vegetarians and vegans alike!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup fermented tofu (doubanjiang), crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with sesame oil and season with salt.
3. Roast the eggplant in a single layer on a baking sheet for 20-25 minutes, or until tender and lightly browned.
4. In a small bowl, whisk together fermented tofu, garlic, soy sauce, and rice vinegar.
5. Remove the roasted eggplant from the oven and brush with the fermented tofu sauce.
6. Serve warm, garnished with chopped green onions if desired.
Cooking Time: 25-30 minutes
Sticky Honey Garlic Chinese Eggplant
Transform ordinary eggplant into a sweet and savory masterpiece with this easy recipe.
Ingredients:
– 2 large Chinese eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup honey
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon cornstarch
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together honey, garlic, and soy sauce.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the eggplant slices and cook until tender and slightly caramelized, about 5 minutes per side.
4. Remove the eggplant from the pan and set aside.
5. In the same pan, add the honey-garlic mixture and bring to a simmer.
6. Whisk in cornstarch and cook for an additional minute.
7. Add the cooked eggplant back into the pan and toss to coat with the sticky sauce.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Clay Pot
This hearty clay pot recipe combines tender eggplant with savory mushrooms in a rich tomato-based sauce, perfect for a cozy dinner or brunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until golden brown, about 3-4 minutes per side.
3. Remove eggplant from skillet and set aside. Add mushrooms, onion, and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in diced tomatoes, oregano, salt, and pepper. Bring sauce to a simmer.
5. Transfer eggplant slices to a large clay pot or oven-safe casserole dish. Spoon mushroom-tomato sauce over the eggplant.
6. Bake for 25-30 minutes or until eggplant is tender and sauce has thickened.
Cooking Time: 25-30 minutes
Five-Spice Roasted Chinese Eggplant
Elevate the flavor of your eggplant dish with a blend of traditional Chinese spices and roasting techniques.
Ingredients:
– 2 medium-sized Chinese eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon white pepper
– Salt, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together soy sauce, honey, cinnamon, cloves, nutmeg, and white pepper.
3. Add the sliced eggplant to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Line a baking sheet with parchment paper and arrange the marinated eggplant slices in a single layer.
5. Drizzle the vegetable oil over the eggplant and sprinkle with salt to taste.
6. Roast the eggplant in the preheated oven for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Eggplant with Oyster Sauce and Ginger
This Asian-inspired recipe combines the richness of oyster sauce with the subtle heat of ginger, perfectly balancing the natural bitterness of eggplant. The result is a flavorful and aromatic dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tablespoons oyster sauce
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add the eggplant slices; cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
4. In a small bowl, whisk together the oyster sauce and 1 tablespoon water.
5. Pour the sauce over the eggplant and stir to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Eggplant and Pork Belly Braise
This braise combines the tender flesh of pork belly with the meaty texture of eggplant, resulting in a rich and satisfying meal.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 1 pound pork belly, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Sear the pork belly until browned on all sides, about 5 minutes. Remove from pot.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the eggplant slices, red wine, beef broth, tomato paste, and thyme. Stir to combine.
6. Return the pork belly to the pot, cover, and transfer to the oven.
7. Braise at 300°F (150°C) for 2 hours or until the meat is tender.
Cooking Time: 2 hours
Crispy Fried Chinese Eggplant with Chili Dip
This recipe combines the sweetness of eggplant with the savory flavor of chili, making it a perfect snack or appetizer for any occasion. With a crispy exterior and tender interior, this dish is sure to please.
Ingredients:
– 2 medium-sized Chinese eggplants, cut into 1-inch slices
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– Salt and pepper to taste
– Chili dip (see below)
Instructions:
1. In a bowl, mix together flour, cornstarch, and a pinch of salt.
2. Dredge eggplant slices in the mixture, shaking off excess.
3. Fry eggplant slices in hot oil until golden brown and crispy (about 3-4 minutes per side).
4. Drain on paper towels and sprinkle with garlic, soy sauce, and vinegar.
5. Serve warm with chili dip.
Chili Dip:
– 1/2 cup mayonnaise
– 1/4 cup ketchup
– 1 tablespoon sriracha sauce
– 1 tablespoon chopped cilantro
Mix all ingredients together until smooth. Enjoy!
Summary
Discover the rich flavors of Chinese cuisine with these 18 mouth-watering eggplant recipes! From spicy Sichuan dishes to sweet and sour treats, there’s something for every taste bud. Classics like Garlic Soy Braised Chinese Eggplant and Mapo Eggplant with Minced Pork are joined by innovative creations like Sticky Honey Garlic Chinese Eggplant and Five-Spice Roasted Chinese Eggplant. Whether you’re a seasoned cook or just starting out, these recipes offer a delicious journey through the flavors of China. Get ready to ignite your taste buds!
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