My Chinese Eggplant is a delicious and simple stir fried vegetarian dish that I serve with almost every Chinese meal I make. For many people, eggplant/aubergine is overlooked as a vegetable. I've heard so many people say that they don't know how to cook eggplant. For years I felt the same! I'd stick with my tried and tested meals like Baba Ghanoush (don't get it twisted - baba is one of my FAVOURITE things to eat) but the possibilities of eggplant stretch across the globe, in many triumphant preparations.
Chinese Stir Fried Eggplant
One such preparation is to cook them Chinese style in a wok. This preparation created a wonderfully creamy texture to the eggplant, while the thick, shiny sauce clings meaning every mouthful is packed with flavour. Stir fried eggplant is easy and quick to get on the plate. Like all stir fried Chinese style dishes, there's no messing around - it's in the pan, it cooks, it's out the pan!
The results are an authentic taste of China and ready in minutes.
One wok, one dinner - Incorporating stir fry dishes into a meal.
Often, all the dishes in a Chinese meal are cooked using one wok. The dishes are cooked one at a time in rapid succession and kept warm while the next cooks. If you have a long cooked dish like my Shantung Lamb Ribs, cook them first and keep warm while you prepare the accompaniments. As a home cook this means you need to be prepared. Mise en place! Everything ready to go so that you spend all the time at the wok and not looking for ingredients while stuff burns! Get prepared in advance and have EVERYTHING at hand for each dish you're making. You'll be amazed how quickly everything comes together when you put the prep work in first.
When you're prepped, you'll finish one stir fry, then pop it into a warm oven while you flash fry the next. Your entire dinner will be ready in minutes. Go for it! Try my Stir fried snow pea sprouts with garlic alongside the eggplant, they're perfect together.
How to make my Chinese Eggplant
For the sauce
For the stir fry
- 2 tbsp peanut or 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 more Chinese dishes
Nutrition (per serving)
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