Spicy Chinese Eggplant (Aubergine)

Total Time
Prep 5 mins
Cook 12 mins

From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time)

Ingredients Nutrition


  1. Trim off eggplant stems.
  2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
  3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
  4. Sprinkle with salt; let stand for 1 hour.
  5. Pat dry.
  6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
  7. Add eggplant; stir-fry for 5 minutes.
  8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
  9. Sprinkle with green onions and red pepper.
Most Helpful

I noticed in the recipe that after sweating the eggplant, it did not mention to rinse (I did anyway) The recipe was too salty, for me. I think next time (and there will be a next time!) I will skip the sweating and prepare as directed. The flavor was very good and the eggplant was very flavorful, and since I controlled the firmness of the eggplant, the texture was the way I liked it.

Mr. D September 26, 2012

Fantastic taste...we also reduced the oil and it worked perfectly.

CaliforniaJan July 12, 2010

This was really good! I decreased the amount of sesame oil so it would not be overpowering. Next time I will add more vinegar and maybe double the sauce.

Maito December 23, 2009