chinese eggplant

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Szechuan Eggplant 

lbs Japanese Eggplant (about 4 x 10 inch eggplants)

salt

water

—-

cornstarch

peanut oil

garlic, rough chopped

ginger, finely minced

red chilies

Szechuan peppercorns

soy sauce or low sodium soy sauce

garlic chili paste chili

sesame oil

rice vinegar

Chinese cooking wine (or mirin)

sugar, brown sugar, coconut sugar, maple syrup

five spice

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.

To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.

Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.

Working in 2 batches,

heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch.  ( If in a hurry sometimes I&#8217;ll use 2 pans.) Set the eggplant aside.

Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.

Place in a serving dish and top with scallions and optional peanuts.

Serve with rice, cauliflower rice, black rice or rice noodles.

https://content.jwplatform.com/videos/Ybt6IoAp.mp4

A video for Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa!

Spicy Chinese Eggplant Recipe Video

Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that&#x27;s perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious.

This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference.

For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying.

Click here for the video tutorial.

Deep Fried Chinese Eggplant with Spicy Garlic Sauce Recipe

Chinese Eggplants (500 grams)

white pepper

black bean garlic sauce

garlic

sugar

red chillies

scallion

soy sauce

vegetarian mushroom sauce

vegetable broth

chopped cilantro

Fill a large bowl with cold water and...

Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.

In a large bowl, mix the cornstarch coating...

In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.

Prepare your stir-fry ingredients. Mix the cornstarch slurry...

Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.

Fill a heavy bottomed pot with 3" -...

Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.

After the eggplant is all fried, heat a...

After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.

Add scallions and red chillies; stir-fry about 30...

Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.

Add the eggplant and fold gently with a...

Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!

https://mediavine-res.cloudinary.com/video/upload/awvoyy9etcfwwqf9kkyw.mp4

Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that’s perfect on steamed rice. But there’s a trick to making sure your crispy eggplant turns out…well, crispy! And the right ingredients make all the difference when you stir-fry the crispy aubergine with the sauce.

Deep Fried Chinese Eggplant with Spicy Garlic Sauce

This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy&#x27;s flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.

Chinese eggplant recipe

Chinese eggplants

tsp white vinegar

potato starch

garlic,

scallion,

(1/2 oz) ginger, coarsely chopped

tsp Szechuan peppercorns, ground

dry chilies, cut into 1/2 inch sections, remove the seeds

tbsp light soy sauce

tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)

tsp sugar

Cut the eggplants into 1.5 inches long pieces....

Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.

Coat the eggplants with eggwhite, followed by the...

Coat the eggplants with eggwhite, followed by the potato starch.

Deep-fry the eggplants with oil in moderate heat...

Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.

Saute the ingredients in B with some oil...

Saute the ingredients in B with some oil over low to medium heat until aromatic.

Mix all the ingredients in C to constitute...

Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.

Return the fried eggplants to the wok. Flash...

Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.

Dish out and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/wjkjvfbexqgyk7lan5qd.mp4

This super tasty Chinese Eggplant with Garlic Sauce is a dish that highlights Chinese eggplant. It's something you're going to want to serve up all year round!

Chinese Eggplant with Garlic Sauce

eggplants,

safflower oil (divided)

Kosher salt

¼ cup low-sodium soy sauce (divided)

sambal oelek

corn starch

turkey sausage, broken up

chicken broth

sake wine

honey

chili bean sauce (or Sichuan bean paste)

garlic cloves,

green onions (including white parts), chopped

red bell pepper, seeded and thinly sliced

½ yellow or orange bell pepper, seeded and thinly sliced

ginger,

white rice

green onions

In the oven, place a rack up high about 10 inches from the heat. Preheat on broil. Place the eggplants in a single layer on a baking sheet and brush with one tablespoon of the safflower oil. Sprinkle with Kosher salt and turn the eggplant cut side down. Broil for 12 -14 minutes, turning the eggplant over halfway through. The eggplant should be lightly charred. Remove from the oven and let sit.

Meanwhile, in a large bowl whisk together the soy sauce, rice vinegar, sambal oelek, and cornstarch. Add in the minced turkey sausage, breaking it up and coating with the marinade. Set aside. In a medium bowl, whisk together the chicken broth, sake, sesame oil, honey, and chili bean sauce. Set aside.

Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes. Add in the sauce and turkey mixture and bring to a low boil, then simmer for 5 minutes or until thickened.

Arrange the eggplant on a platter and spoon the garlic sauce mixture over the top to desired amount. Garnish with more chopped green onions. Serve with a side of steamed white rice.

I'm obsessed with eggplant, so I'm loving these Chinese eggplants!  Love the tasty sauce that you've made. Happy Chinese New Year!

Yes, I really love the flavors in this dish! Hope you enjoy it too, Liren! Happy Chinese New Year!

THis looks amazing!  I need to find some of those eggplants and give this a try.  The flavors look perfect.

I adore Chinese Eggplant! This sounds like such a tasty way to serve it! Definitely giving this a try! Thanks for the inspiration!

I must say, this recipe sounds absolutely delicious!  My family LOVES Asian food.  We have a market with great produce and I always see Chinese eggplant but really didn't know what to do with it.  All of these ingredients are going on my shopping list!  Thanks for sharing

I'm a big eggplant fan and love the sound of all the flavors in this dish. A meal in itself!

This Chinese Eggplant with Garlic Sauce sounds amazing. I appreciatethat we can nix the meat and opt for a vegan version as well!

If you love lemony piccata sauce and eggplant, then this easy eggplant piccata is an ideal recipe mash-up for you!

Easy Eggplant Piccata

Japanese

avocado oil

unsalted butter

garlic, (minced)

lemon juice, (freshly squeezed)

capers, (chopped)

parsley, (chopped)

Prepare eggplant: Pre-heat the broiler to high and place top rack 6 inches under the heat source. Line a rimmed baking sheet with aluminum foil. Grease the foil with avocado oil to prevent eggplant from sticking. Rinse eggplant and slice off ends. Cut eggplant lengthwise into 1/2- to 3/4-inch thick slices. Cut each slice in half so it&#39;s only several inches long. Place eggplant slices on rimmed baking sheet and lightly spread avocado oil over slices and lightly season with salt.

Prepare piccata: Before popping the eggplant under the broiler, you&#39;ll first prepare the piccata sauce. In a medium skillet over medium heat, melt butter and add minced garlic and briefly sauté for 30 seconds or less. until fragrant. Immediately add lemon juice, capers and broth. Turn down temperature to low and simmer for about 5 minutes (while eggplant broils). If needed, light season  with salt to taste.

Broil: Broil eggplant slices for about 3 to 4 minutes per side, until tender and lightly charred. Be careful not to burn them.

Serve: When done, use tongs to remove eggplant from pan and place on a serving plate. Drizzle piccata sauce over broiled eggplant and top with chopped parsley. Serve immediately.

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Top 5 chinese eggplant recipes from across the web

The most viewed chinese eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chinese eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine