Simple yet spectacularly flavourful, this salty-sweet Chinese Eggplant Stir-fry will win over even the most avowed eggplant haters. Serve with coconut rice for a healthy and satisfying meal that is perfect for a weeknight.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 3
Ingredients
3tablespoonsoil (I use avocado oil),divided
1pound Chinese or Japanese eggplant (about 4 large)trimmed and cut into 1-inch pieces (*see notes if using globe eggplant)
1 tablespooncornstarch
1cupthinly sliced shallots (about 3 medium)
4fat garlic cloves,peeled and minced
1inchpiece fresh ginger,peeled and grated
2red bird’s eye chiles,finely chopped (seeds removed for less spice)
2scallions, white and light green parts,thinly sliced (use the green parts, thinly sliced, for garnish)
1tablespoonfresh lime juice (from about 1 small lime)
chopped toasted peanuts,optional for garnish
For The Sauce
3tablespoonssoy sauce(use Tamari for GF)
1tablespoonwater
2tablespoonsmaple syrup
1tablespoonrice vinegar
1tablespoonsesame oil
1tablespoonhoisin sauceoptional
Instructions
Preheat oven to 425ºF. Drizzle a large baking sheet with 1 tablespoon oil and spread it evenly with your hand. Place the baking sheet in the hot oven for about 3 to 5 minutes. In a large bowl, toss the eggplant pieces with cornstarch.
Remove hot pan from oven and carefully spread the eggplant pieces in a single layer. Bake for 20 minutes, or until soft and tender. If your eggplant pieces are larger (meatier), you may need to flip halfway through and cook a few minutes longer.
Meanwhile, prepare the sauce: whisk the soy sauce, water, maple syrup, rice vinegar, sesame oil, and hoisin sauce (if using) together in a small bowl. Set aside.
When the eggplant is out of the oven, heat a large, heavy skillet over medium heat and add remaining 2 tablespoons oil. Once hot, add shallots and cook, stirring often, for 1 to 2 minutes. Reduce heat to medium-low and stir in the garlic, ginger, and chiles (if using). Cook, stirring frequently, for another 30 seconds, or so.
Stir in the soy sauce mixture and simmer for 1 minute. Add the roasted eggplant and scallions and stir to coat with sauce, cooking everything for 1 more minute. Drizzle with the lime juice and serve hot with freshly steamed jasmine rice, or coconut rice. Garnish with sliced green scallions and chopped peanuts, if you wish.
Notes
Globe Eggplants:Consider brining them in salted water. Brining will draw out any bitterness and also help the meatier-textured eggplant cook faster.To Brine: Place 4 cups of water in a large bowl and whisk in 1 tablespoon salt (I use kosher salt). Add the chopped eggplant pieces (add more water to cover, if needed) and let brine for 15 minutes. Drain and rinse the eggplant and thoroughly pat dry with a clean kitchen towel. Proceed with recipe.Pan-fry The Eggplant:Heat a large skillet over medium heat, add enough oil to cover the bottom. Add eggplant (coated in cornstarch), and pan-fry for 3 to 4 minutes on each side until golden brown and perfectly tender. You may have to do this in batches. Transfer all of the pan-fried eggplant to a plate and set aside. Proceed with preparing the stir-fry and sauce.