Sweet and Spicy Asian-style Eggplant

 

Chinese Eggplant Recipe w/ Sweet Sauce

Video taken from the channel: Chef Buck


 

Eggplant and soy sauce side dish (가지나물)

Video taken from the channel: Maangchi


 

Sweet And Spicy Chinese Eggplant

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Sichuan-style Eggplant With Spicy Pork Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Chinese Eggplant With Garlic Sauce (recipe)

Video taken from the channel: Omnivore’s Cookbook


 

Chinese Eggplant with Spicy Garlic Sauce Recipe

Video taken from the channel: Jaden Steamy Kitchen


 

Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant

Video taken from the channel: Cooking with Mitisha


Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour 3/4 cup of the stock over top and cover the pan. Let the eggplant braise for 10.

Ingredients 2 tablespoons vegetable oil 4 eggplant, unpeeled (approx 1.25 lbs)s Japanese eggplants, cut into 1-inch cubes 2 tablespoons vegetable oil 2 eaches onions, thinly sliced 1 tablespoon minced garlic 2 tablespoons soy sauce 2 tablespoons water 1 ½ tablespoons oyster sauce. In a small bowl, stir together the soy sauce, honey, chili-garlic sauce, and dried chili flakes. Set the sauce aside. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant and onions until they are tender and begin to brown, 5 to 10 minutes.

Thai basi l and the eggplant itself add a bitter element. Thai basil has a sharper flavor than sweet basil, with a slight anise, or licorice flavor. Its leaves are long.

Chinese eggplant (fairy tale or baby eggplant is a good substitute) A neutral, high-heat cooking oil (such as grapeseed or vegetable oil) Garlic; Ginger; Soy sauce; Granulated sugar; Sambal, crushed red pepper, or 1 red chili pepper; Chinkiang or balsamic vinegar; Scallion; How to Make Chinese Eggplant with Spicy Garlic Sauce. Eggplant Szechuan Style Kooking green onions, soy sauce, brown sugar, chile pepper, eggplants and 10 more Sweet Asian Sticky Wings Yummly rice vinegar, garlic, fish sauce, canola oil, chicken wings, fresh ginger and 7 more. 2 Tbs. dark brown sugar. 20 leaves fresh basil, shredded or torn.

Preparation. Cook jasmine rice according to package directions. Meanwhile, heat a.

Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces (see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes. In the meantime, chop the garlic and ginger and make the Szechuan Sauce. Push eggplant aside in wok and add 1 tablespoon cooking oil.

Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become. Heat the vegetable oil in a large skillet or wok over medium-high heat.

Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated.

List of related literature:

FOR THIS RECIPE, I USE THE LONG, THIN, DEEP red or bright purple eggplant variously called Japanese, Chinese, or Asian eggplant.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

The eggplant is seared until very dark brown, then dressed with tehina sauce (think deconstructed babaganoush) and carob molasses, which oers just enough acidity to cut through the richness of the tehina and just enough sweetness to counter the bitter edge of the eggplant.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

(qie zi, ke zeem; found as Chinese eggplant, Japanese eggplant): The Chinese variety may be up to 12 inches long, with a smooth lavender skin and firm, silky flesh.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

The creamy texture and mild flavor of eggplant make the perfect foil for the rich, nutty­tasting soba noodles in this recipe.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the tomatoes, reserved eggplant pulp, thyme, sugar, and salt and pepper to taste to the pan, stir well, and cook over low heat for about 45 minutes or until a thick tomato sauce forms.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

Add the flour mixture and drained tomae toes to the eggplant mixture; mix well.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

To complement the earthy eggplant, we also added a sweet red bell pepper to the skillet.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

When developing this recipe, we tried many different types of eggplant: portly globe eggplant; smaller, more svelte Italian eggplant; and slender, lavender-colored Chinese eggplant.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Place the eggplant flesh in a medium bowl and stir in the parsley-scallion mixture, then add the 1 cup finely chopped parsley, capers (if using) and the remaining oil.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Four of the most common varieties of eggplant found in the supermarket are large globe, small Italian, slender Chinese, and apple­shaped Thai.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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24 comments

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  • I made this recipe last night and it was AWESOME!  My whole family loved it.  This is now my go to recipe for Chinese Eggplant.  This recipe makes me want to open a restaurant.

  • I remember ordering something similar to this at an awesome chinese restaurant in Toronto. It was AMAZING. I’m sure your version is much healthier though. Can’t wait to try this!

  • I have so many eggplants I don’t know what to do. I’ve roasted whole, sliced but this was just incredible. I could eat it 3 times a day 7 days a week. Use good vinegar and fresh herbs (of course). Thanks

  • Recipe looks great, but I don’t like dull knives or the cutting with fingers extended. ��. Also that vinegar and salt in a stainless steel bowl. Nope.

  • I made this oil free. Instead of sautéing in oil I cooked the coated eggplant for 15 minutes on 400 in the air fryer. I prepared the sauce only using water to sauté. I added the cooked eggplant to the sauce and cooked together for 5 minutes. Delicious!

  • THAN YOU My new favorite!
    I love EP and this dish is amazing! As you suggested, cook longer for crispy, (buttery inside, crisp edges). Thought I’d have leftovers, but no chance.

  • Thanks for the delicious eggplant recipe. It’s fine Chinese cuisine presented very simply. I topped it with a little toasted sesame oil to serve.

  • When I cook Chinese eggplant it’s either a plain, healthy preparation or a gooey, sweet mess like this one…it’s yummy either way…one of my favorite vegetables to cook with.

  • Looks delicious! Yumyum!!! Just subscribe to your channel. How do you think about my eggplant recipe? �� https://www.youtube.com/watch?v=pIjztSOMV-g&feature=youtu.be

  • 10/10 would recommend this recipe. I just made it for my mom and I (her absolutely despising eggplant anything) and we BOTH loved it!

  • I love that you cut the eggplant in pieces not slices. That way they keep a firm texture which makes them extra delicious.
    I don’t salt and rinse them because I like the bitterness but that’s just me.

  • I made this and wow. I thought I fully messed up the eggplant. No matter how much oil, the eggplant would stick and burn it was a mess. I think I put in too many at once so I feebly attempted to rescue it by using a new stainless steel pan and only cooking half after recoating with cornflour and my lord I cannot believe the flavour!! Next time I will do double. This tastes like addictive takeout THANKYOU!

  • Ahh, that’s a bummer. What do you think about something more quick cooking, like zucchini/squash? Maybe I’ll go for a long drive and try to score some of the Chinese eggplant I’ve always been curious to use it. Anyway, thanks again for the recipe and the response, man. Love the channel!

  • Intrigued with this recipe, I love Asian flavors. Any suggestions for improving crispyness? Some of the eggplant crisped and some of it was too mushy.

  • I must say this is one of the best eggplant recipe I ever tried, very yummy �� �� ��, I also add a few slices of Chinese dried mushrooms, it’s so delicious, thanks for your video��������

  • My first attempt is a complete failure haha. I kinda forgot to put the soy sauce and put salt instead of sugar ��
    Gonna try again thou ��

  • i’m growing eggplant this year in my gardening, and one variety i’m growing is this Chinese eggplant. i was looking around for different recipes to try with them when harvest time comes, and i think i’ll have to try this! looks yummy:D

  • I never know what kind of chilies to buy because I dont know my chilis and I dont want the ones that will burn my tongue off.I would love to make this though.

  • I’m currently eating spicy chicken fried rice for lunch, while sailing across the Pacific Ocean, like I always comment, have to eat when I watch your videos or I get hungry. Luck the Navy has wifi aboard now 😉

  • What if i dont have vinegar? Vinegar in my country is soooo expensive. What can i use for replacement? Help! I really love this food. No wonder this food expensive in here.

  • Olive oil is a healthy oil, all these I steam mine twatters because its healthier nonsense, are trying too hard to impress nobody!!!!!!!!!!! Don’t eat that Olive oil but make sure to wear your animal tested cosmetics but hey as long as our comments are locally farcical who cares about confirmation bias and sample size of one!!!!!!!!

  • Very creative video. Watch out for this new channel in market called cookingcraftcare. It is a complete package having everything from amazing recipes to easy craft ideas and very helpful care tips on hair and skin. The best part is all the content is DIY,saving a lot of money. Watch right now to learn new creative ideas and amaze your friends and family with new found creativity.

  • I made this for dinner and it came out so beautifully. My mom didn’t appreciate all the Thai chili i put in but this is definitely going on my easy Asian recipes list. Thanks

  • <3 YOU TY!!

    The Best Eggplant I’ve every had was at this Average run of the mill Chinese restaurant in CT…
    But they really know how to treat every ingredient!

    And this Eggplant just shined so Much
    I needed to know how it was done!!

    TY!!