Chinese cuisine offers a vast array of dishes that showcase the versatility and deliciousness of one humble ingredient: the Chinese eggplant. Whether you like your flavors spicy or savory, these tender and meaty vegetables are sure to impress. From classic stir-fries to rich braises, we’ve gathered 18 mouthwatering recipes that celebrate the eggplant in all its glory.
In this article, we’ll take you on a culinary journey through China’s diverse regions, exploring the country’s bold flavors and techniques. You’ll discover sweet and sour delights, spicy Sichuan dishes, savory braises, and more. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to satisfy your cravings and inspire your kitchen creativity.
Garlic Soy Braised Chinese Eggplant
A sweet and savory twist on traditional eggplant dishes, this Garlic Soy Braised Chinese Eggplant recipe is perfect for a quick weeknight dinner or as an impressive side dish.
Ingredients:
– 2 large Chinese eggplants, cut into 1-inch slices
– 2 cloves of garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon sugar
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Fresh scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Add the soy sauce, sugar, and cornstarch mixture to the pan, whisking continuously to avoid lumps.
5. Return the eggplant slices to the pan and stir to coat with the braising liquid.
6. Reduce heat to low and simmer for 10-15 minutes or until the eggplant is tender and the sauce has thickened.
7. Season with salt and pepper to taste, then garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Sichuan Spicy Eggplant Stir-Fry
This classic Sichuan dish combines tender eggplant with a savory and spicy sauce, perfect for those who love bold flavors. With just a few simple ingredients and quick cooking time, this recipe is a great addition to any meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup soy sauce
– 2 tablespoons chili bean paste (doubanjiang)
– 1 teaspoon sugar
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger paste; stir-fry for 30 seconds.
3. Add eggplant; cook until tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, chili bean paste, sugar, and toasted Sichuan peppercorns.
5. Pour the sauce into the wok or skillet; stir-fry until the eggplant is well coated.
6. Season with salt to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mapo Eggplant with Minced Pork
This classic Sichuan dish is a perfect combination of crispy eggplant, savory minced pork, and spicy Mapo sauce. It’s a staple in many Chinese households and is sure to become a favorite in yours.
Ingredients:
– 2 large eggplants, cut into 1-inch cubes
– 1/2 cup minced pork
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2 tablespoons Mapo sauce (Sichuan peppercorns and chili peppers)
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add the eggplant cubes and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced pork and cook until browned, breaking it up with a spoon as it cooks.
4. Add the garlic, ginger, Mapo sauce, soy sauce, Shaoxing wine, and cornstarch to the pan. Stir to combine.
5. Return the eggplant to the pan and stir to coat with the sauce. Cook for an additional 2-3 minutes or until the eggplant is tender.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Sweet and Sour Chinese Eggplant
Sweet and Sour Chinese Eggplant Recipe
This classic Chinese dish combines the tender crunch of eggplant with a tangy sweet and sour sauce, making it a delicious and addictive addition to any meal. With its simplicity and bold flavors, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 2 large eggplants, cut into 1-inch slices
– 1 cup vegetable oil
– 1/4 cup cornstarch
– 1/4 cup sugar
– 1/4 cup vinegar (apple cider or white wine)
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the eggplant slices and cook until tender and lightly browned, about 5 minutes per side.
3. In a small bowl, whisk together the cornstarch, sugar, vinegar, garlic, soy sauce, salt, and pepper.
4. Pour the sweet and sour mixture into the wok or skillet with the cooked eggplant.
5. Stir-fry until the sauce thickens and coats the eggplant, about 2-3 minutes.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Eggplant with Black Bean Sauce
This flavorful vegetarian dish combines the richness of roasted eggplant with the spicy kick of black beans, all wrapped up in a savory sauce. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 2 medium eggplants
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise, place on a baking sheet lined with parchment paper.
3. Roast eggplant for 30-40 minutes or until tender and slightly caramelized.
4. In a blender or food processor, combine black beans, onion, garlic, cumin, smoked paprika, salt, and pepper.
5. Blend mixture into a smooth sauce.
6. Serve roasted eggplant with black bean sauce spooned over the top. Garnish with chopped cilantro if desired.
Cooking Time: 40-50 minutes
Steamed Chinese Eggplant with Chili Oil
Transform ordinary eggplants into a flavorful and aromatic dish by steaming them to perfection and serving with a spicy kick.
Ingredients:
– 2-3 medium-sized Chinese eggplants, sliced into 1-inch thick rounds
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1/4 teaspoon of red pepper flakes (or more to taste)
– Salt and pepper, to taste
Instructions:
1. In a large steamer basket, place the eggplant slices in a single layer.
2. Steam over boiling water for 10-12 minutes, or until the eggplants are tender and slightly caramelized.
3. While the eggplants are steaming, heat the vegetable oil in a small pan over medium heat.
4. Add the minced garlic and grated ginger to the oil and sauté for 1 minute, stirring constantly.
5. Add the red pepper flakes and stir well to combine.
6. Remove the eggplant from the steamer and brush with the chili oil mixture.
7. Season with salt and pepper to taste, then serve immediately.
Cooking Time: 12-15 minutes
Eggplant and Green Pepper Stir-Fry
A flavorful and healthy stir-fry that combines the tender taste of eggplant with the crunch of green peppers, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large green peppers, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook for 3-4 minutes, until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil, then sauté the green peppers and onion until they start to soften.
5. Add the garlic and cook for an additional minute.
6. Stir in the cooked eggplant, soy sauce, salt, and pepper.
7. Cook for an additional 2 minutes, until everything is well combined.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Yu Xiang Eggplant (Fish-Fragrant Eggplant)
A classic Sichuan dish that combines the sweetness of eggplant with the savory flavors of soy sauce, garlic, and chili peppers. This recipe is a simplified version of the traditional Yu Xiang Eggplant, resulting in a deliciously aromatic and spicy dish.
Ingredients:
– 2 medium-sized eggplants
– 3 cloves of garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon soy sauce
– 2 tablespoons cornstarch
– 1 teaspoon sesame oil
– 1/4 teaspoon white pepper
– 1/4 teaspoon red pepper flakes (optional)
– Salt, to taste
Instructions:
1. Cut the eggplants into 1-inch cubes and set aside.
2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and ginger paste; stir-fry until fragrant (about 10 seconds).
4. Add the soy sauce, cornstarch mixture, sesame oil, white pepper, and red pepper flakes (if using); stir-fry for 1 minute.
5. Add the eggplant cubes; stir-fry until they are tender but still retain some crunch (about 3-4 minutes).
6. Season with salt to taste.
Cooking Time: 15-20 minutes
Eggplant with Garlic and Ginger Sauce
Eggplant with Garlic and Ginger Sauce is a flavorful and aromatic vegetarian dish that’s perfect for a quick weeknight dinner or a special occasion. This recipe combines the natural sweetness of eggplant with the pungency of garlic and ginger, creating a harmonious balance of flavors.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices in batches and cook until browned on both sides, about 3-4 minutes per side.
3. In a small saucepan, combine the garlic, ginger, salt, and pepper. Cook over low heat for 2-3 minutes or until fragrant.
4. Serve the eggplant slices with the garlic-ginger sauce spooned over the top. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Sticky Honey Glazed Chinese Eggplant
Elevate your eggplant game with this sweet and savory sticky honey glaze, perfect for a quick weeknight dinner or as an impressive appetizer.
Ingredients:
– 2-3 medium-sized eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, and garlic.
3. Brush both sides of eggplant slices with the glaze, then place them on a baking sheet lined with parchment paper.
4. Drizzle the remaining glaze over the eggplant, making sure they’re evenly coated.
5. Bake for 20-25 minutes or until the eggplant is tender and caramelized.
6. Remove from oven and sprinkle with grated ginger. Serve warm.
Cooking Time: 20-25 minutes
Eggplant and Tofu Clay Pot
Experience the harmonious union of tender eggplant, savory tofu, and aromatic spices in this flavorful clay pot dish.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup water
– 1 tablespoon soy sauce (optional)
Instructions:
1. Heat oil in the clay pot over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pot.
3. In same pot, add garlic and ginger; sauté for 1 minute.
4. Add eggplant slices; cook until tender, about 5-6 minutes per side.
5. Stir in cumin, smoked paprika, salt, and pepper.
6. Add water and soy sauce (if using); bring to a simmer.
7. Return tofu to the pot; cook for an additional 2-3 minutes or until flavors have melded together.
8. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Five-Spice Roasted Chinese Eggplant
Transform ordinary eggplant into a flavorful and aromatic dish with the quintessential blend of five spices commonly used in traditional Chinese cuisine.
Ingredients:
• 2 medium-sized Chinese eggplants, sliced into 1-inch thick rounds
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together vegetable oil, garlic, ginger, cinnamon, cardamom, cumin, and cloves.
3. Add the eggplant slices to the marinade, tossing to coat evenly. Season with salt and pepper.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Roast for 20-25 minutes or until the eggplant is tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Eggplant with Fermented Tofu Sauce
This recipe combines the rich flavor of eggplant with the umami depth of fermented tofu, creating a harmonious and savory dish perfect for any meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup fermented tofu (doubanjiang), crumbled
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side.
2. In a small bowl, whisk together soy sauce, rice vinegar, and garlic. Pour the sauce over the cooked eggplant and stir to coat.
3. Add the crumbled fermented tofu and stir until well combined. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Spicy Eggplant and Ground Pork Noodles
A flavorful twist on traditional noodles, this recipe combines tender eggplant with savory ground pork and a kick of spice.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 lb ground pork
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– 8 oz noodles (such as soba or udon)
– Salt and black pepper, to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes to the skillet. Cook for 1-2 minutes, stirring frequently.
4. Add the eggplant slices to the skillet and cook for 3-4 minutes per side, or until tender.
5. Combine the cooked noodles, ground pork mixture, and eggplant in a large bowl. Season with salt and black pepper to taste.
6. Garnish with thinly sliced scallions, if desired.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Stir-Fry
Savory eggplant and mushrooms combine in a flavorful stir-fry that’s perfect for a quick weeknight dinner or as a side dish. This recipe is easy to make and packed with nutrients.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of 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. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 4-5 minutes.
4. Return the eggplant to the pan and stir in soy sauce and oyster sauce (if using). Cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Braised Eggplant with Oyster Sauce
This recipe brings together the rich flavors of oyster sauce and tender eggplant, resulting in a savory and aromatic dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup oyster sauce
– 1/4 cup chicken broth
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add eggplant slices; cook until browned on both sides, about 5 minutes per side.
4. In a small bowl, whisk together oyster sauce, chicken broth, and soy sauce.
5. Pour the sauce over the eggplant and stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the eggplant is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 25-30 minutes
Eggplant and Shrimp in Garlic Sauce
This classic Italian-inspired dish combines tender eggplant with succulent shrimp in a rich and flavorful garlic sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute.
4. Add eggplant slices to the skillet in batches, cooking for 3-4 minutes per side or until tender.
5. Combine cooked shrimp, garlic sauce (crushed tomatoes), salt, and pepper in a serving dish. Arrange eggplant slices on top.
6. Bake for 10-15 minutes or until heated through.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Crispy Fried Eggplant with Sweet Chili Glaze
Crispy Fried Eggplant with Sweet Chili Glaze Recipe
Elevate your eggplant game with this sweet and savory recipe that combines the crispy texture of fried eggplant with a tangy chili glaze.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Sweet Chili Glaze (see below)
Sweet Chili Glaze:
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon hot sauce (such as sriracha)
– 1 teaspoon Dijon mustard
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip eggplant slices in buttermilk, then coat in flour mixture, shaking off excess.
3. Fry coated eggplant slices in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. To make the glaze, combine ketchup, honey, apple cider vinegar, hot sauce, and Dijon mustard in a bowl.
5. Brush fried eggplant with Sweet Chili Glaze and serve immediately.
Cooking Time: About 20-25 minutes (includes frying time)
Summary
Get ready to indulge in the rich flavors of China with these 18 mouth-watering eggplant recipes! From spicy stir-fries to savory braises, this collection has something for every taste. Discover bold flavors like garlic soy, Sichuan heat, and fish-fragrant delight. Or try sweet and sour, sticky honey glazed, or crispy fried with a sweet chili glaze. Explore the versatility of eggplant in combination with black beans, green peppers, mushrooms, and more. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your culinary creativity.