Spicy Chinese Eggplant (Aubergine)

READY IN: 17mins
Recipe by Miraklegirl

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

Top Review by Mr. D

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.

Ingredients Nutrition

Directions

  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.

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