This sweet and spicy Chinese eggplant recipe is packed with savory umami flavor, and it comes together in no time!
: I typically find Chinese eggplant at H-Mart, my closest asian grocery store. If you can't find it, you can still make this recipe. Any variety of eggplant will technically work, but I recommend using smaller varieties with thinner skin like baby or fairy tale eggplant.
Soy Sauce & Vinegar Substitutions
: Many Chinese eggplant recipes call for dark soy sauce and chinkiang vinegar. I wouldn't necessarily recommend purchasing either for this recipe alone if you don't think you’ll have other uses for them.
Chinkiang vinegar has a depth and sweetness reminiscent of balsamic vinegar, which is why I’ve recommended it as a substitute. Rice vinegar is not a good substitute. If using balsamic, you might want to cut the sugar down to 1 teaspoon (balsamic is slightly sweeter than Chinkiang vinegar). I used Gold Plum Chinkiang Vinegar
Either regular or dark soy sauce will work in this recipe, but dark soy sauce is traditional. I use Lee Kum Kee Premium Dark Soy Sauce