Asian Eggplant

This delicious Asian eggplant is a quick and easy vegetarian recipe. It's made with long and slender Chinese eggplant that is braised and then cooked in a rich and savory ginger garlic sauce.


– Asian eggplant – Toasted sesame oil – Onion, ginger, and garlic – Sichuan pepper – Soy sauce – Garlic chili sauce – Chinkiang vinegar – Honey

Heat the cooking 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 ¾ cup of the stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.


Make the sauce in a small bowl. Mix the remaining ¼ cup of stock with the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.


Once the eggplant is soft, pour the sauce over the top and mix well. Let the sauce cook and thicken for 1 minute.


Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.


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