Sweet and Spicy Asian Eggplant

Sweet and Spicy Asian Eggplant

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Braise
  • Cuisine: Asian


This easy to make Asian eggplant recipe is full of flavour. It’s naturally vegan + paleo + gluten free and takes less than 20 minutes to make!



  • 1 tablespoon avocado oil
  • 1 tablespoon sesame oil
  • 1 medium onion, julienned
  • 3 long eggplants (about 2 lb. total), quartered and cut into 3-inch spears
  • 1 tablespoon ginger, minced
  • 3 large garlic cloves, minced
  • 1/2 teaspoon ground Sichuan pepper
  • 1 cup stock, divided
  • 2 tablespoons soy sauce (or coco aminos for paleo)
  • 1 tablespoon garlic chili sauce
  • 1 tablespoon Chinkiang vinegar (or sub rice vinegar or red wine vinegar)
  • 1 teaspoon honey (or maple syrup for vegan)
  • 1 teaspoon corn starch (or tapioca starch for paleo)
  • Chopped cilantro and toasted sesame seeds, for garnish


  1. Heat the oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour 3/4 cup of the stock over top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
  2. In a small bowl mix the remaining 1/4 cup of water with the soy sauce or coco aminos, garlic chili sauce, Chinkiang vinegar, honey, and corn or tapioca starch.
  3. Once the eggplant is soft, pour the mixture in the small bowl over top and mix well. Let the sauce cook and thicken for 1 minute.
  4. Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.