5 from 1 vote
Eggplant with Chili and Garlic
Garlic and Chili Chinese Eggplant Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple yet authentic Chinese eggplant recipe makes for the perfect side dish!

Course: Side Dish
Cuisine: Chinese
Servings: 1
Calories: 210 kcal
Author: Vicky
Ingredients
  • 8 ounces Chinese or Japanese eggplant 1/2-1 eggplant
  • 2 cloves garlic minced
  • 1 inch piece of ginger chopped
  • 2 green onions chopped
  • 1-2 tablespoons peanut oil
  • 1 teaspoon chili paste or to taste
  • 1 teaspoon oyster sauce use soy sauce or gluten free tamari for gluten free or vegan version
  • 3-4 tablespoons water
Instructions
  1. Cut the eggplant in half lengthwise. Take each half and cut it into quarters vertically down the middle. Then cut each quarter into thirds. You should end up with 24 long pieces of eggplant.
  2. Heat wok over high heat until smoking. Reduce heat to low and add oil. Add eggplant and cook over medium heat until browned and soft. Move eggplant to the side of the wok.
  3. Reduce heat to medium low and add garlic, ginger and chili paste. Cook 1 minute, stirring frequently.
  4. Mix garlic and ginger with the eggplant and add water, turn the heat to high and add oyster sauce. Wait until the water is bubbling and then start mixing the vegetables. Cook 2-3 minutes or until water is almost gone.
  5. Sprinkle with green onions and serve.