Chinese Spicy Eggplant Recipe Vegetarian and Delicious

Chinese cuisine is renowned for its bold flavors, and one dish that perfectly encapsulates this is the spicy eggplant recipe. This vegetarian delight combines tender, silky eggplants with a fiery, savory sauce that will tantalize your taste buds and leave you craving more.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and incredibly satisfying. The best part?

It’s packed with plant-based ingredients, making it an excellent choice for vegetarians and vegans alike. Perfect as a main dish or a side, it’s a fantastic way to introduce a little heat and a lot of flavor into your meal rotation.

In this post, I’ll walk you through every step of making authentic Chinese spicy eggplant that’s both healthy and delicious. From selecting the freshest ingredients to mastering the perfect balance of spice and umami, you’ll have a dish that’s restaurant-quality right at home.

Ready to spice up your dinner routine? Let’s dive in!

Why You’ll Love This Recipe

This Chinese spicy eggplant recipe is a fantastic way to enjoy a flavorful and wholesome vegetarian meal. The eggplants are cooked to perfection — tender and silky inside with a slightly crisp exterior.

The spicy sauce, made with garlic, ginger, and Sichuan peppercorns, delivers a delightful heat balanced by a touch of sweetness and acidity.

It’s also incredibly versatile and quick to prepare, perfect for weeknights when you want something hearty but not time-consuming. Plus, it’s naturally vegan and gluten-free if you use tamari instead of soy sauce.

Furthermore, this dish is a great way to incorporate more vegetables into your diet with a punch of flavor. If you enjoy dishes like this, you might also want to check out my Thelma Sanders Squash Recipe for another vegetable-packed delight.

Ingredients

• 2 medium Chinese eggplants (about 1 pound), cut into 2-inch strips
• 3 tablespoons vegetable oil (for frying)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 dried red chilies, chopped (adjust to taste)
• 1 teaspoon Sichuan peppercorns, lightly crushed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce (like sambal oelek)
• 1 teaspoon sugar
• 1/4 cup vegetable broth or water
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Equipment

• Large non-stick skillet or wok
• Cutting board and sharp knife
• Mixing bowl
• Measuring spoons and cups
• Small bowl for cornstarch slurry
• Spatula or wooden spoon
• Serving plate

Instructions

1. Prepare the eggplants: Wash the eggplants and cut them lengthwise into 2-inch strips. To reduce bitterness and prevent sogginess, sprinkle the pieces lightly with salt and let them sit in a colander for 20 minutes. Then, rinse and pat dry thoroughly with paper towels.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering. You want enough oil to fry the eggplant pieces without overcrowding.
3. Cook the eggplant: Add the eggplant strips in batches to avoid overcrowding and fry until golden brown and tender, about 4-5 minutes per batch. Remove each batch and drain on paper towels to absorb excess oil.
4. Prepare the sauce: In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the minced garlic, ginger, dried red chilies, and crushed Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant but not burnt.
5. Add the liquids: Stir in the soy sauce, rice vinegar, chili garlic sauce, sugar, and vegetable broth. Mix well and bring to a simmer.
6. Thicken the sauce: Slowly stir in the cornstarch slurry, mixing continuously until the sauce thickens, about 1 minute.
7. Toss the eggplants: Return the fried eggplant strips to the pan and gently toss to coat them evenly with the spicy sauce. Cook together for another 2 minutes to allow flavors to meld.
8. Garnish and serve: Transfer to a serving dish and sprinkle with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or noodles.

Tips & Variations

For extra smokiness, try grilling or roasting the eggplant instead of frying.

If you prefer less heat, reduce the number of dried chilies or omit the Sichuan peppercorns.

Add a splash of toasted sesame oil at the end for a wonderful aroma.

For added protein, toss in some pan-fried tofu cubes or edamame beans.

Try swapping Chinese eggplants for Japanese or globe eggplants if those are more accessible.

Nutrition Facts

Serving Suggestions

This spicy eggplant dish pairs beautifully with steamed jasmine rice or brown rice to soak up the flavorful sauce. You can also serve it alongside simple stir-fried greens like bok choy or Chinese broccoli for a balanced meal.

For a heartier option, add it as a component in a larger Asian-inspired spread with dishes such as dumplings or spring rolls. If you like exploring more recipes, you might enjoy the Pickled Cherry Pepper Recipe to add another spicy, tangy side to your table.

Conclusion

This Chinese spicy eggplant recipe is a fantastic way to enjoy a vegetarian meal bursting with flavor, texture, and a touch of heat. It’s easy to prepare yet impressive enough to serve at a dinner party or a cozy family meal.

The combination of tender eggplant and the spicy, aromatic sauce ensures every bite is satisfying and memorable.

Whether you’re a fan of Chinese cuisine or just looking to try something new, this dish is a winner. Its versatility and vibrant flavors make it a staple in any vegetarian kitchen.

Don’t forget to explore other recipes on the site to complement your meal, like the Peanut Butter Gelato Recipe for a sweet finish or the Personalized Recipe Book Stand to keep all your favorite recipes organized.

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