Eggplant Chinese Style
Giangi's Kitchen
Giangi's Kitchen

Eggplant Chinese Style

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  • 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


    1. Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.

    2. Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.

    3. 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.

    4. 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.


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