Tender eggplant cooked in a spicy, savory, garlic sauce with fragrant red chilies, scallions, and ginger. This quick and easy Chinese spicy garlic eggplant recipe uses simple ingredients and is ready in 30 minutes! A delicious side that's both family-friendly and better than takeout.
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This Asian eggplant dish is packed with spicy, garlicky, and savory flavors! The aromatics make a huge difference in elevating it. It's a popular Chinese vegetable side dish served at Chinese restaurants.
It's best served with steamed rice and protein and is a great way to add fiber to your diet. This dish is my favorite way to enjoy eggplant.
If you're not a fan of spice, try my Chinese Hoisin Eggplant Stir-Fry!
Why This Recipe
- We are lightly coating the eggplant in cornstarch so it can better absorb the sauce and develop a tender, flavorful texture.
- I tested both shallow frying and deep frying. While both work, shallow frying is recommended as it uses less oil and delivers similar results.
- Many spicy garlic eggplant recipes can be overly salty. This sauce is balanced for a more well-rounded flavor.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chinese Eggplant: A long, slender, purple Asian-style eggplant that tastes sweeter than regular eggplants, typically found at the Asian grocer. Substitution: Japanese eggplant.
- Cornstarch: To coat the eggplant pieces so they can absorb the sauce. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as it will cause the eggplant to stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Ginger: To add a sharp flavor. Substitution: ¼ - ½ teaspoon ground ginger.
- Green Onion: To add flavor and aroma.
- Dried Whole Red Chili Peppers: To add fragrance and a subtle kick. Substitutions: Fresh red chilis or red bell peppers. For extra spice, substitute with bird's eye chilis.
Sauce
- Garlic: To add flavor and aroma. Substitution: Jarred minced garlic.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Lee Kum Kee or Kikkoman]. Low-sodium or light soy sauce also works.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
- Cold Water
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
- Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
- Crushed Red Chili Flakes: Use Sichuan flakes for numbing heat or Gochugaru for mild sweetness.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Chinese spicy garlic eggplant:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and set aside.
- Prepare the eggplant: Slice the unpeeled eggplant lengthwise into quarters to create four long strips. Cut each strip into 2-inch pieces and transfer to a large mixing bowl. Add the cornstarch and toss until evenly coated.
- Fry the eggplant: Heat ¼ cup (60 ml) of vegetable oil in a large pan over medium-high heat. Gently fry the coated eggplant until tender and about 90% cooked. Remove and set aside.
- Sauté the aromatics: Reduce the heat to medium-low. Add the remaining vegetable oil and sauté the ginger, red chilies, and green onions for about 10 seconds.
- Finish: Return the eggplant to the pan, add the sauce, and gently toss until evenly coated. Remove from heat and serve.
Expert Tips
- Choose eggplant with smooth, vibrant, and firm skin. Avoid any that appear wrinkled or discolored.
- Cut the eggplant into even pieces to ensure it cooks evenly.
- Prep all ingredients in advance, as the cooking process moves quickly.
- Cook the eggplant through while tossing it in the sauce, as undercooked eggplant can have an unpleasant texture.
- Handle the eggplant gently during stir-frying. Use two spatulas to toss it to prevent breaking.
Variation
- Gluten-free version: Replace the soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce, use gluten-free oyster sauce, and substitute the Shaoxing wine with dry sherry, dry white wine, or chicken broth.
Pairing Suggestions
Chinese spicy garlic eggplant pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Protein Dishes: Sweet and Sour Chicken, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover Chinese spicy garlic eggplant can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Chinese spicy garlic eggplant is not ideal for freezing, as the eggplant will become mushy.
FAQ
Can I make spicy garlic eggplant in advance?
Chinese spicy garlic eggplant can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
What is the difference between Chinese and regular eggplant?
Chinese eggplant tastes sweeter and less bitter as it is seedless. It's also longer and more slender, whereas regular eggplant is less sweet and shorter with a thicker shape. Chinese eggplant looks like the below image.
📖 Recipe
Quick & Easy Chinese Spicy Garlic Eggplant
Tender eggplant cooked in a spicy, savory, garlic sauce with fragrant red chilies, scallions, and ginger. This quick and easy Chinese spicy garlic eggplant recipe uses simple ingredients and is ready in 30 minutes! A delicious side that's both family-friendly and better than takeout.
Ingredients
- 1 lb Chinese eggplant or Japanese eggplant
- ¼ cup cornstarch or potato starch
- 5 tablespoon vegetable oil or any neutral oil
- 10 dried red chilies whole kind
- 5 slices ginger peeled
- 1 green onion finely chopped
Sauce
- 3 garlic cloves minced
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon water cold
- 1 teaspoon Shaoxing Cooking Wine or dry sherry wine / dry white wine / chicken broth
- 1 teaspoon white granulated sugar
- 1 teaspoon rice vinegar
- ½ tablespoon cornstarch or potato starch
- ½ teaspoon red chili flakes like Sichuan chili flakes / gochugaru / crushed red pepper flakes
Instructions
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Slice the unpeeled eggplant lengthwise into quarters to create four long strips. Cut each strip into 2-inch pieces and transfer to a large mixing bowl. Add the cornstarch and toss until evenly coated.
- Heat ¼ cup (60 ml) of vegetable oil in a large pan over medium-high heat. Gently fry the coated eggplant until tender and about 90% cooked. Remove and set aside.
- Reduce the heat to medium-low. Add the remaining vegetable oil and sauté the ginger, red chilies, and green onions for about 10 seconds.
- Return the eggplant to the pan, add the sauce, and gently toss until evenly coated. Remove from heat and serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 256kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1280mg | Potassium: 1343mg | Fiber: 11g | Sugar: 23g | Vitamin A: 2254IU | Vitamin C: 331mg | Calcium: 73mg | Iron: 4mg
Livia Rushworth
I used less of the sauce because it would have made it too strong for our taste. A really good quick recipe. A great way to use aubergine. Perfect with rice and chicken.
Christie Lai
Thanks so much for making my recipe, Livia and for sharing your experience!