Mean Chef's Dry-Fried Chinese Eggplant (Aubergine) Nuggets

Total Time
Prep 20 mins
Cook 15 mins

Adopted from the recipezaar account.

Ingredients Nutrition


  1. Combine aromatics.
  2. Combine sauce ingredients.
  3. Heat large heavy skillet.
  4. Add 3 tbs.
  5. oil and swirl to glaze pan.
  6. Reduce heat to moderate.
  7. Add aromatics, stir gently 20-30 seconds- do not brown.
  8. Add eggplant, toss to combine.
  9. Adjust heat so eggplant cooks without scorching.
  10. Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
  11. Stir sauce and add to pan.
  12. Toss well to combine.
  13. Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
  14. Serve hot, tepid, or cold.
  15. Garnish with scallion rings.


Most Helpful

I have been making this basic recipe for years (modified only by deleting the oil and shrimp and using dry sherry in small amts. to saute the vegetables). It is delicious and good hot, room temp and cold.

losethefat June 07, 2006

This recipe is fabulous! The ginger is the secret I think. I also used some chopped garlic cloves. I served it over rice and couldn't have been more pleased. The taste is very ethnic, very different and very delicious!

Margaret Joy August 31, 2009

This was delicious! I followed other reviewers and left out the dried shrimp and used vermouth for the water. I also left out the sugar and cut the oil down to a tablespoon. This has great flavor!

Maito June 29, 2009

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