Eggplant Chinese Style


1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon hot chili sauce
1/3 cup water
1 teaspoon sugar
4 small Chinese or Japanese eggplants
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon ginger peeled and chopped
1/3 cup finely sliced scallions (4 white light green part only)
1/4 cup parsley, coarsely chopped


Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.
Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
Heat oil in a large nonstick skillet. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.
Remove the lid, add the ginger, garlic, scallions and sauté uncovered for about 1 minute, tossing gently a few times.
Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.


I love eggplant and any opportunity to prepare them is always welcome in my kitchen. I do love Chinese food too, and since my first trip to China, when I have tasted the way they prepare their eggplant, it has been my mission to replicate it in my own kitchen. This is my interpretation of the Chinese eggplant.  The wonderful thing is that most Chinese sauces can be found in our grocery stores in bottles.  Thus half a shelf taken by them in my refrigerator.

The small eggplant are cut in rounds and sautéed at with lots of garlic and ginger and of course a concoction of sauces. It was that delicious and in less than 15 minute it was on the table. Before we know it, the dish was gone.





Thursday, November 7, 2019 - 4:59am


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