Ingredients:
- 2 medium Chinese eggplants (or 1 large regular eggplant), cut into 2-inch pieces
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 medium onion, thinly sliced
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1-2 tablespoons soy sauce or tamari (for gluten-free version)
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon maple syrup or agave nectar (for sweetness)
- 1 tablespoon chili paste or sambal oelek (adjust to your spice preference)
- 1/2 teaspoon sesame oil (for added flavor)
- 1/2 teaspoon sugar (optional, to balance the sauce)
- 1/4 cup water or vegetable broth (to adjust the sauce consistency)
- 1/2 teaspoon cornstarch (optional, to thicken the sauce)
- 2 tablespoons toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro or basil (optional, for garnish)
Instructions:
- Prepare the eggplant:
- Cut the eggplant into 2-inch pieces. If you’re using regular eggplant, you may want to salt the pieces and let them sit for 20-30 minutes to draw out excess moisture. This helps reduce bitterness and prevent the eggplant from becoming too soggy. Rinse and pat dry before cooking.
- Stir-fry the eggplant:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the eggplant pieces in a single layer and cook for 3-5 minutes, turning occasionally, until the eggplant is browned and softened. You may need to cook the eggplant in batches to avoid overcrowding the pan. Remove the cooked eggplant from the pan and set aside.
- Prepare the sauce:
- In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion and sauté for about 2 minutes until soft.
- Add the minced garlic and ginger, and sauté for another 1 minute until fragrant.
- Combine and simmer:
- Add the soy sauce, rice vinegar, maple syrup, chili paste, sesame oil, and sugar (if using) to the pan. Stir to combine.
- If the sauce is too thick, add 1/4 cup of water or vegetable broth and bring to a simmer.
- If you’d like the sauce to thicken, dissolve the cornstarch in a little water and add it to the pan. Stir until the sauce thickens.
- Finish the dish:
- Add the cooked eggplant back into the pan and toss to coat with the sauce. Let it simmer for 3-5 minutes, allowing the eggplant to absorb the flavors and become tender and caramelized.
- Garnish and serve:
- Serve the dish over steamed rice or noodles.
- Garnish with toasted sesame seeds, sliced green onions, and fresh herbs like cilantro or basil, if desired.
Tips:
- For added protein, you can toss in some tofu cubes or tempeh at the same time as the eggplant.
- If you want the dish spicier, feel free to increase the chili paste or add fresh chili peppers.
- This dish pairs well with a simple side of sautéed greens, such as spinach or bok choy.
This Vegan Chinese Eggplant is savory, spicy, and full of bold flavors, making it an excellent addition to any plant-based meal. The tender eggplant soaked in the rich sauce is irresistibly delicious!
