Top Rated Chinese Eggplant Recipes

by
Bonnie
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
0
by
SONNYCHIBA
Eggplant is sliced into fries, then breaded and fried. This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!
0
by
cuzpat
For that New Years Eve gather or ball games!!
0
by
gadgetman0404
This is a combination of a number of different recipes along with my own personal preference changes. The sauce has a slight kick, so if you have people who are squeamish about spicy heat, you may want to cut down on the hot sauce.
0
by
Miraklegirl
From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time)
0
by
Sharon123
Got this off a recipe card at the grocery store.Yum!
0
by
Adapted from Xiao Yang
Xiao Yang uses Italian eggplant (not Asian) in this recipe.
0
by
jordana sarrell
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
0
by
mystic_river1
So easy to make and sooo good and good for you. Give it a try . If you like Chinese and eggplant...you will really enjoy this. Would make a nice brunch too!
0
by
Joshua Bousel
Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce. I grilled eggplant slices, and they looked perfect when they were beautifully browned and pulled off the grill. I then nestled my wok right onto the coals, quickly sauteed some garlic, ginger, scallions, and chiles, and tossed in the eggplant and sauce, letting it cook until thickened. It looked so mouthwatering, and I eagerly took a first taste. It had a deep ginger flavor that I love, along with the type of sauce that makes good Chinese food. But something was not right--the texture of the eggplant. In contrast to the creamy eggplant texture I do enjoy, these were a bit too mushy for my palate. That said, I had a true eggplant lover on hand when I made this, and she found these delicious. So for someone without my hangups, this is an excellent recipe. Grilled Chinese Eggplant with Garlic and Ginger Sauce
0
by
Joshua Bousel
It was time for a Super Bowl detox, which meant forgoing the fried and meaty and turning to the grilled and veggie with these Chinese eggplants with a sweet ginger-miso paste. Score a criss-cross pattern into the eggplants before they're grilled until very tender. Then spread the sweet ginger-miso mixture on top so the sauce settles into all the eggplant canyons. Even though I pulled the eggplants off before they turned to mush, some carryover heat brought them a little on the overcooked side. I've had issues with this texture before, but I actually enjoyed it here. The eggplant and paste melded into one creamy concoction that had a nice balance between a mild miso flavor, sweetness, and a little bite from the ginger. Adapted from The Asian Grill
0