Chinese Eggplant

This was an absolute surprise hit for tonight’s dinner. I’d made some delicious Xinjiang lamb skewers and wanted some vegetable component to the dish. The only thing I could find was a large eggplant which had been languishing in the fridge for 3 days. I knew a recipe for a simple stir fry sauce and knew it would work as a pour over sauce for the cooked eggplant. I do like it when I’m proven correct. It was delicious. The eggplant was creamy and the sauce deliciously sweet and salty. Sprinkled with a few crunchy spring onions it made an altogether satisfying side to the mega spicy lamb skewers. Top notch.


1/2 cup vegetable stock
1/4 cup chinese wine
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons light soy sauce
1/2 teaspoon ground white pepper
1 teaspoon cornstarch (mixed with 2 tablespoons water)
1 tablespoon fresh ginger (crushed)
1 tablespoon garlic (crushed)
2 tablespoons vegetable oil

2 tablespoons vegetable oil
1 large eggplant (cut into thick slices)
freshly ground black pepper

To make the sauce:
Mix together the stock, wine, sesame oil, sugar, soy sauce and white pepper and set aside.

Heat the vegetable oil in a saucepan. When hot, fry the garlic and ginger for 20 seconds until browning. Pour in the stock mixture and let it bubble for 30 seconds before adding the cornstarch. Stir until thickened, for about 30 seconds. Remove from the heat and set aside.

To make the eggplant:
Heat the vegetable oil in a large frying pan and when hot place the eggplant slices in one layer of the pan. Fry for 7 minutes per side until nicely browned. Sprinkle with black pepper then pour over the sauce. It will bubble furiously. Turn the eggplant to coat thoroughly. Then remove from the heat.

Cover and leave to cool for 5 minutes before serving.

Sprinkle with fresh coriander and spring onion alongside some rice and/or chinese style meat or fish.

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