This Chinese eggplant recipe is packed with savory umami flavor, and it comes together in no time! Garlic, ginger, soy sauce, vinegar, scallion, sugar, and chili peppers create a rich sauce that coats the eggplant, which cooks up in minutes.
I don’t cook regularly with eggplant, but I have been reconsidering this lately because it’s such a versatile ingredient. It can be used to make everything from eggplant lasagna (where eggplant slices replace the noodles) to creamy baba ganoush.
This Chinese eggplant recipe comes together amazingly fast. Chinese eggplant (also sold as Japanese or Asian eggplant) has a more tender skin and flesh that cooks up faster than larger, pear-shaped eggplant varieties. It’s also slightly sweeter.
Recipe Ingredients
For this recipe, you’ll need:
- 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
Step 1: Slice
Chinese eggplant is thin and long, making it very easy to cut into pieces. There’s no need to peel this variety since the skins cook up very quickly. You can cut them however you prefer (round slices, cubes, etc), but traditionally, this type of dish uses eggplant that’s cut into thick matchsticks.
To accomplish this, slice off and discard the ends, then cut the eggplant crosswise into 3 slices. Slice those pieces in half again lengthwise to create a flat side (it’s always safer to cut with a flat side against the cutting board).
Lay the flat sides down on the cutting board and cut each piece to create matchsticks, as shown above. Note that they will shrink down slightly while cooking.
Step 2: Cook
You can use any type of nonstick pan or a wok for this recipe, if you have one. Cook until the eggplant has browned slightly and is soft but not falling apart. It’s going to stay on the heat for a few more minutes, so it doesn’t need to be 100% cooked.
Step 3: Add the aromatics
Push the eggplant over to one side of the pan. You can add some additional oil at this point, but probably won’t need to since it’s a nonstick pan.
Add the aromatics (garlic, ginger, scallions) directly against the heat and cook until soft and fragrant. This won’t take long.
Step 4: Add the remaining ingredients
Add the remaining ingredients to create a sauce. The sauce only needs to cook until the sugar is dissolved and the liquids have reduced slightly, which shouldn’t take more than 1-2 minutes. Voila!
What is Dark Soy Sauce?
When compared against “light” versions, Chinese dark soy sauces are thicker in texture and darker in color. They’re also a bit less salty. Dark soy sauces are often fermented for a longer period of time, and they typically include sugar or molasses for a salty-sweet flavor. {Read more about different types of soy sauce}
I use Lee Kum Kee Premium Dark Soy Sauce. You can substitute other types of soy sauce in this recipe.
What is Chinkiang Vinegar?
Chinkiang vinegar (also known as Zhenjiang vinegar) is a type of Chinese black vinegar. It’s prepared using glutinous rice and wheat bran, and it’s aged until the liquid turns dark brown or black. Chinkiang vinegar has a rich, tart and slightly sweet and fermented flavor. {Read more about Chinkiang vinegar}
The flavor is not the same as the rice vinegar you’ll typically find in the international aisle of grocery stores, so I do not recommend substituting it in this recipe. Balsamic vinegar makes a much better substitute. I use Gold Plum Chinkiang Vinegar.
What is Sambal?
Sambal is a paste or sauce typically made from a mixture of chili peppers, with additional ingredients such as garlic, ginger, shrimp paste, fish sauce, scallion, sugar, and lime juice. The ingredients will vary by region.
I love adding sambal to Asian-inspired sauces and soups (it pairs well with a variety of cuisines). You can find it in the international aisle of many chain grocery stores, and it can also be purchased online.
I use Sambal Oelek from Huy Fong (the same brand that makes Sriracha), and there are no seafood ingredients. This brand is safe for vegetarians and vegans. It says “chili paste” on the container, but it’s more of a sauce consistency.
Scallions vs Green Onions
This recipe calls for scallions. Wondering about the difference between scallions and green onions? Read scallions vs. green onions to learn more!
More Vegan Recipes
If you love this recipe, be sure to check out my General Tso’s Tofu, Baba Ganoush, and Heirloom Gazpacho.
Chinese Eggplant with Spicy Garlic Sauce
Ingredients
- 3 Chinese eggplant (approximately 1 pound; see notes)
- 2 - 3 tablespoons neutral, high-heat oil (such as grapeseed)
- 3 medium garlic cloves, minced
- 1-2 teaspoons ginger, peeled and grated on a microplane zester (or minced)
- 1 scallion sliced thin
- 1 tablespoon sambal, 1 teaspoon crushed red pepper, or 1 red chili pepper, finely diced
- 2 tablespoons regular or dark soy sauce (use tamari for gluten-free)
- 1 tablespoon chinkiang vinegar or balsamic vinegar (see notes)
- 2 teaspoons granulated sugar or to taste; see notes
Instructions
- Slice off the ends of the eggplant, then slice each eggplant crosswise into into thirds. Slice each piece in half lengthwise, then place the flat sides down and make a few additional lengthwise slices to create thick, long pieces (see post photos for reference).
- Heat a skillet (nonstick or cast iroor wok over medium-high heat, then add 1 1/2 tablespoons of the oil. Add the eggplant and cook, stirring or tossing periodically, until the color has changed and the flesh is soft but not mushy, 2-4 minutes.
- Push the eggplant aside. If the pan seems dry, you can add some or all of the remaining oil. Add the garlic, ginger, and scallion (note: if using diced red chili pepper, add it here as well). Stir the aromatics separately from the eggplant for about 30-60 seconds, until fragrant and soft, then toss with the eggplant for another 30 seconds.
- Add the sambal, soy sauce, vinegar, and sugar, stirring to combine with the other ingredients. Cook until the sugar is dissolved and the sauce has just thickened up, 1-2 minutes. Serve immediately.
- Leftovers will keep in the refrigerator for up to 48 hours.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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This is a unique side dish and such a nice change from our standbys. Thanks for the recipe!
I don’t think I’ve ever seen a Chinese eggplant….I’ll have to look a little harder! This looks delicious!
I have never seen/ had chinese eggplant! This looks so delicious. Trying it super soon.
Simple and delicious. And such a relief to see a recipe that doesn’t give you complicated instructions for how to treat the eggplant in advance in order to prevent it from soaking up all the oil. I’ve tried most of those methods, and you know what? The eggplant soaks up all the oil anyway! So, extra points for realism and saving a step in this recipe.