Chinese Eggplant Recipe Restaurant Style

Need more Aside side dish recipes? Try my Korean spicy noodles, summer rolls, crab Rangoon, and egg drop soup. Eggplant has an unfortunate reputation for being finicky to cook. The line between mushy and overcooked versus tough and chewy is quite thin, but if you follow this recipe, you won’t have that problem. The trick is to cook the eggplant quickly at a high heat. This keeps the skin crisp while the center remains tender. Pair that with a spicy, zesty sauce, and you have a memorable side that might steal the show!

Why I love this recipe

It’s naturally vegan. This recipe has no fish sauce, so it’s 100% vegan. Swap the soy sauce for tamari, and it’s even gluten-free! No more tough or chewy eggplant. Cooking it at a high heat with plenty of sauce helps to caramelize the skin and give it the perfect bite. The perfect side or main course. Pair it with my beef bulgogi or salt and pepper tofu for a complete meal, or do what I do and serve it on a bed of Instant Pot sushi rice and call it a day.

Ingredients needed

Chinese eggplant. Look for firm eggplant with no bruising or soft spots. They’ll need to be cut into thin strips. Onion. Finely chopped. Sesame oil. To sauté the eggplant. Oil. To cook the rest of the ingredients. Sesame oil alone would be too overpowering. Use a neutral oil like peanut oil, vegetable oil, or canola oil. Ginger and garlic cloves. Two essential aromatics for any Asian recipe. Sesame seeds. For flavor and texture. Tomato sauce. To build the sauce. Brown sugar. Adds sweetness and caramelizes the eggplant. Sriracha. For spicy flavor. Add more or less depending on how spicy you want it. Chili garlic sauce. Also known as sambal oelek. Soy sauce. For umami and savory flavor. Feel free to use tamari, low-sodium, or light soy sauce if needed. Rice vinegar. For acidity and subtle sweetness. Water. To build the sauce and make the cornstarch slurry. Cornstarch. Combined with water to thicken the sauce. Scallions. For garnish.

How to cook Chinese eggplant

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. The name refers to both the type of eggplant and how it’s prepared in this recipe. Unlike Japanese eggplant or Italian eggplant, it has a slightly sweeter taste, fewer seeds, and thinner skin, resulting in a more delicate texture. Step 5- Assemble. Add the eggplant and onion back to the skillet, add the cornstarch slurry, and cook until thick. Serve with sesame seeds and green onions.

Arman’s recipe tips

Cut the eggplant into equal-sized slices. So they cook more evenly. Prefer softer eggplant? Pat dry the eggplant with paper towels and increase the cook time by 2 minutes. How about extra crispy eggplant? Pat dry the eggplant, then toss the slices in cornstarch before cooking.

Add more veggies. Add sliced bell peppers, asparagus, or mushrooms to the pan with the onion. Amp up the protein. Serve with air fryer tofu, pan-fried chicken breast, or leftover skirt steak for a more filling dish.

Storage instructions

To store: Store the cooled eggplant in an airtight container and store it in the fridge for 3-4 days. To freeze: Transfer the eggplant to a freezer-safe container and freeze for up to six months. Reheating: Microwave in 30-second intervals or a skillet over medium-high heat until warm.