Chinese Eggplant Recipe: Deliciously Simple and Spicy

Embark on a culinary journey through the vibrant flavors of Chinese cuisine with a dish that's both simple and spicy: Chinese Eggplant with Garlic Sauce. This recipe will guide you through making this dish at home, allowing you to impress your family and friends with your cooking prowess. Whether you're a fan of Asian flavors or looking to expand your culinary repertoire, this Chinese eggplant recipe is an excellent choice.

Ingredients You’ll Need

Here’s what you’ll need to get started:

• 2 large Chinese eggplants
• 2 tablespoons of vegetable oil
• 3 cloves of garlic, finely chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of chili bean paste (doubanjiang) for the spicy kick
• 1 teaspoon of sugar
• ¹⁄₂ cup of chicken or vegetable broth
• 2 teaspoons of cornstarch mixed with 2 tablespoons of water
• 2 green onions, chopped
• 1 tablespoon of sesame oil

🌶 Note: Adjust the amount of chili bean paste to your spice tolerance.

Preparation Steps

Follow these steps to prepare and cook your eggplant:

Cutting and Preparing the Eggplant

1. Wash the eggplants and trim off the stems.
2. Cut each eggplant into halves lengthwise, then slice diagonally into pieces about 1 inch thick.
3. Sprinkle some salt over the eggplant slices and let them sit for 15-20 minutes to draw out bitterness. Pat dry with paper towels before cooking.

Cooking the Eggplant

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the eggplant slices in a single layer, cooking in batches if necessary, until they start to soften and get a bit of color, around 4-5 minutes per side.
3. Remove the eggplants from the wok and set them aside.

Making the Spicy Garlic Sauce

1. In the same wok, reduce heat to medium, and add garlic and ginger, sautéing until fragrant, about 1 minute.
2. Stir in soy sauce, oyster sauce, chili bean paste, sugar, and broth. Bring to a simmer.
3. Add the cornstarch mixture to thicken the sauce, stirring continuously to avoid lumps.

Finishing the Dish

1. Return the eggplant to the wok, coating them well with the sauce.
2. Cook for another 2-3 minutes to let the eggplants absorb the flavors.
3. Turn off the heat, add green onions and a drizzle of sesame oil, then mix everything together.

Serving Suggestions

This Chinese eggplant dish pairs wonderfully with:

• Steamed jasmine or white rice
• A side of stir-fried greens like bok choy or broccoli
• Fresh cucumber salad to balance the heat

🥗 Note: You can also garnish with sesame seeds for added texture and flavor.

At the end of our flavorful journey, you've now mastered a simple, yet spicy Chinese eggplant dish that's sure to delight your taste buds. This recipe brings together the rich, aromatic flavors of garlic and ginger with the subtle smokiness of the eggplant and the heat of chili. Ideal for weeknight dinners or when you're looking to impress with an exotic dish, this recipe proves that you don't need complexity to achieve delicious results. Enjoy experimenting with this dish, adjusting the spice levels, or even incorporating different sauces to make it uniquely yours.

Can I use regular eggplants instead of Chinese eggplants?

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Yes, you can use regular eggplants, but keep in mind they have more seeds and might not absorb flavors as well as Chinese eggplants due to their different texture.

What if I can’t find chili bean paste?

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You can substitute with Korean Gochujang or Sriracha sauce for a similar spicy flavor profile. Adjust the quantity to suit your heat preference.

How do I store leftovers?

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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the eggplant.