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

READY IN: 35mins
Recipe by Sarah

Adopted from the recipezaar account.

Top Review by losethefat

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.

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.

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