Hot Chinese Eggplant (Aubergine)

Total Time
Prep 30 mins
Cook 20 mins

Got this off a recipe card at the grocery store.Yum!

Ingredients Nutrition


  1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
  2. Place strips in a colander, sprinkle with salt and toss to coat.
  3. Let drain for 30 minutes.
  4. Rinse.
  5. Squeeze to remove water.
  6. Mix first 5 ingredients in a bowl.
  7. In a skillet or wok heat the oil.
  8. Add the eggplant, garlic and ginger.
  9. Stir fry over high heat for 3 minutes.
  10. Add sauce and stir well.
  11. Reduce heat to medium low, simmer 15 minutes.
  12. Gradually turn up heat.
  13. Cook until sauce is reduced to a thick glaze.
  14. Garnish with sesame seeds.
  15. Serve immediately.
Most Helpful

I have tried many eggplant recipes on Zaar and this is one of the best. Followed your directions to a tee. The flavor of the sauce was unbelievable. I especially liked the flavor of the fresh ginger and hoisin sauce. I served this with eggrolls and a cabbage-dish. Thanks Sharon, for a memorable meal.

ratherbeswimmin' November 16, 2003

This recipe goes into my cookbook to stay. The flavor of the sauce was sweet and spicy and rich. I was a little worried about the amount of red pepper flakes, but it was just perfect...not too hot and not too bland. I didn't have any sherry so I substituted some rice wine (saki) and I thought it worked very well. The sesame seeds didn't add much flavor to the dish, but they looked pretty scattered on top. I served this with some Jasmine rice and stir fried bok choy with shitakes. Really delicious recipe, Sharon.

Geema May 14, 2004

Excellent recipe. I added 1 tsp of ginger paste. Thanks for sharing a great and easy recipe.

Pesto lover November 19, 2014