Chinese Eggplant Dish Recipe

Swap out your weekly stir-fry for this delicious Chinese eggplant recipe, the perfect veggie alternative that sacrifices none of the flavors. Packed with eggplant garlic sauce, you’d never guess this classic Chinese dish was gluten-free AND vegan.

One of my favorite ways to serve one of my favorite vegetables is with a delicious Asian garlic sauce. It blends some of the most commonly used flavors in Asian cooking with a little Sichuan twist, which means plenty of spice – and plenty of delicious flavors. Garlic eggplant is a great way to dress up the veggie and help you get in your five a day. You can even add extra veggies to bulk it up with nutrients.

Eggplants are amazingly good for you. The key staple of Asian eggplant recipes, often already packed with flavors and nutrients from other ingredients, Chinese eggplant is high in Vitamin C, K, A, and Potassium. They’re also high in fiber, low calorie, and naturally packed with antioxidants, not to mention studies showing they help to lower blood sugar levels, protect DNA cells and reduce the risk of heart disease.

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For this recipe, I am using Chinese eggplant, which is one of the longest eggplants you can buy, has fewer seeds, and has a mild, sweet flavor. This makes a great base for my eggplant recipe, as it blends well with the sauce and becomes tender and soft when cooked. No more boring stir fries for weekday dinners! Here’s how to make Chinese eggplant your favorite new dinner staple.

Eggplant has been used in Chinese medicine for centuries, so it’s only natural it gets included in many of their meals. The typical Asian eggplant recipe is believed to come from the Sichuan region of China, where it’s served mixed with a thick, tangy garlic sauce infused with spices. Made in a skillet or wok, it’s a vegetarian mainstay in many Chinese restaurants.

I love to use Asian eggplant – so Chinese or Japanese – in my Asian-inspired dishes. Chinese eggplants have fewer seeds and aren’t as bitter. If you’ve only got traditional eggplants to hand, they’ll do in a pinch.

Chinese Eggplant Stir Fry

But if you want the best, look for longer eggplants with a smooth surface and bright purple skin. It should look thin and be easy to bend. If it’s not, it’s likely not ripe yet – or the wrong kind of eggplant.

There are some key differences – the shape (long and thin vs stout and fat) and the general color (regular are a deeper purple and Chinese are lighter, more of a lavender color). A Chinese eggplant will have fewer seeds and a mild, sweet taste, whereas a traditional eggplant will have more seeds and a more bitter taste when it’s cooked.

Then, brine the Chinese eggplant. To do this, mix water and salt in a large bowl until the salt has dissolved. Add the eggplants, then place a heavy object over the bowl to keep the eggplant submerged – like a lid or a plate/bowl. Set aside for 15- 20 minutes.

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Drain and dry well. I like to spin them in a salad spinner first. Then, pat them dry with a clean kitchen towel.

Heat a large pan or wok over high heat. Add half the oil and swirl it around the pan. Add the eggplant pieces in a single layer and reduce the heat to medium. Stir-fry and turn the pieces every minute until they are tender and browned on all sides.

Increase the heat to high, add the remaining oil and swirl to coat the pan. Add the garlic, ginger, and chili paste, then stir-fry for 30-60 seconds.

Chinese Eggplant With Garlic Sauce [vegan, Grain Free]

Stir the sauce in the bowl to keep it mixed, then carefully pour it into the pan. Stir-fry for 15-30 seconds – the sauce should thicken and become glossy as it cooks. If it thickens too quickly, add a little water and allow it to cook off before serving.

Return the eggplant to the pan. Toss to coat with the sauce. You only need to cook it for a further 1-2 minutes. Give the dish a taste and adjust any ingredients to taste.

Serve the Chinese garlic eggplant with rice, noodles, or as a side dish. You can top it with garnishes popular in Chinese eggplant recipes – I like scallions, cilantro, and red chili.

Chinese Eggplant With Garlic Sauce Recipe

This eggplant garlic recipe can be stored both in the fridge and the freezer – though I’d always recommend you eat it when it’s fresh!

Cooked garlic Chinese eggplant can be kept in the fridge for 3-5 days after cooking. Store in an air-tight container or some strong freezer bags.

You can also store it in the freezer. You’ll want to make sure the Chinese eggplant garlic is completely cool before putting it in – this will help maintain the texture and taste. It can keep for up to six months, but I’d recommend eating it in a few weeks.

Air Fried Spicy Chinese Eggplant

Yes, you can. But, be aware that the taste and texture of the Chinese eggplant recipe will change if you use a traditional eggplant. Chinese eggplants are sweeter and softer, so they may also require less time in the pan. 

But, if you want the best vegetables, you should head to an Asian market or grocery store – you’ll know the produce is freshest there. Asian eggplant recipes are popular in many Chinese cuisine types, so they’re a staple offering at any good Asian market.

If you try this spicy eggplant recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @!

Chinese Eggplant Recipe With Spicy Garlic Sauce

Swap out your weekly stir-fry for this delicious Chinese eggplant recipe, the perfect veggie alternative that sacrifices none of the flavors. Packed with eggplant garlic sauce, you'd never guess this classic Chinese dish was gluten-free AND vegan.

Calories: 227 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Sodium: 3649 mg | Potassium: 287 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 31 IU | Vitamin C: 4 mg | Calcium: 26 mg | Iron: 1 mg