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Chinese Barbecue Eggplant

Chinese Barbecue Eggplant
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Chinese Barbecue Eggplant is a flavorful dish featuring tender eggplant coated in a rich, smoky, sweet, and tangy barbecue-style glaze inspired by traditional Chinese street food. This easy-to-make recipe is perfect as a side, appetizer, or main dish, offering a healthy, vegan-friendly option ready in under 30 minutes.

Ingredients

Scale

Main Ingredients

  • 1 medium-sized firm eggplant
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce (check for vegan and gluten-free if needed)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili paste or 1/2 teaspoon ground Szechuan peppercorns (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar or honey
  • 1–2 tablespoons cooking oil (for sautéing)

Garnishes

  • 2 green onions, finely sliced
  • 1 teaspoon toasted sesame seeds (optional)
  • Chili flakes (optional, for extra heat)

Instructions

  1. Prepare the Eggplant: Wash and cut the eggplant into long, thick strips or bite-sized chunks as preferred. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture and bitterness. Pat dry thoroughly with paper towels.
  2. Make the Barbecue Sauce: In a bowl, combine soy sauce, hoisin sauce, minced garlic, grated ginger, rice vinegar, chili paste (if using), sesame oil, and brown sugar or honey. Whisk until the sugar dissolves completely and the sauce is smooth and glossy.
  3. Cook the Eggplant: Heat 1-2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the eggplant in a single layer and sauté until golden and tender, about 5-7 minutes. If your pan is small, cook in batches to avoid overcrowding.
  4. Toss with Sauce: Pour the prepared barbecue sauce over the cooked eggplant, stirring well to coat every piece evenly. Continue to cook for 2-3 minutes so the sauce thickens and clings to the eggplant.
  5. Garnish and Serve: Remove from heat and transfer to a serving dish. Garnish with chopped green onions, toasted sesame seeds, and chili flakes for added texture and flavor. Serve immediately.

Notes

  • Use fresh, firm eggplants for best flavor and texture.
  • Salting eggplant before cooking removes bitterness and excess moisture, preventing it from becoming mushy.
  • Adjust the balance of brown sugar and vinegar to achieve your preferred sweet and sour glaze.
  • Cook at medium-high heat for good caramelization and flavor development.
  • Serve immediately for the best glossy sauce and tender texture.

Nutrition

Keywords: Chinese barbecue eggplant, vegan eggplant recipe, smoky eggplant, Chinese street food, easy vegan appetizer

Find it online: https://ninagourmet.com/chinese-barbecue-eggplant/