Best 2 Hunan Eggplant Recipes

Hunan eggplant is a classic Chinese dish that is known for its bold flavors and spicy kick. The dish typically consists of eggplant that is stir-fried with a variety of other ingredients, such as peppers, onions, and garlic. The eggplant is often coated in a thick sauce that is made with soy sauce, vinegar, and sugar. Hunan eggplant is a popular dish to serve with rice or noodles, and it can also be used as a filling for dumplings or spring rolls.

Let's cook with our recipes!

EGGPLANT HUNAN STYLE

Eggplant Hunan Style image

This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories Vegetable

Time 29m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons peanut oil
1 (1 1/2 lb) eggplants, cut into 1-inch chunks (unpeeled)
3 garlic cloves, minced
1 tablespoon chili paste with garlic
1 1/2 teaspoons minced fresh ginger
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon rice vinegar
2 tablespoons chopped green onions (whites and part of green tops)
1 teaspoon sesame oil

Steps:

Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
Add eggplant and stir-fry until soft, about 3 minutes.
Remove, using slotted spoon; set aside.
Add remaining peanut oil to skillet and warm over medium heat.
Add garlic, chili paste and ginger and cook 15 seconds.
Add stock, soy sauce and sugar and bring to boil.
Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
Stir in green onion and sesame oil.
Serve hot, removing eggplant with slotted spoon.

HUNAN EGGPLANT

Hunan Eggplant image

Insipid eggplant dishes are now a thing of the past! It doesn't look very pretty but the taste more than makes up for it. The most important flavoring ingredient is the chili bean paste so choose a good one that is made with fermented fava beans or a combination with fermented soy beans. The dried shrimp add a lot of flavor but feel free to omit it for a vegetarian version. We made so much that my timing is a guesstimate, please be kind with me!! :)

Provided by Manami

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 ounces zha cai, minced, drained well to get rid of excess fermenting liquid (pickled mustard tubers)
2 tablespoons dried shrimp, minced
1/4 cup chili bean sauce
3 green onions, white parts only, thinly sliced
1 teaspoon minced ginger or 1 teaspoon grated ginger
4 garlic cloves, minced or 4 garlic cloves, pressed
4 Japanese eggplants or 4 Chinese eggplants
2 tablespoons soy sauce (more to taste)
1/2 teaspoon sugar
white pepper
salt
green onion, green part, thinly sliced, garnish (optional)

Steps:

Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
Cut the eggplant into chunks on the bias.
Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
Cover and steam until eggplant are tender but not mushy.
Stir occasionally, don't be too rough or you'll smash the eggplant.
Season to taste with more soy sauce or salt.
Garnish with sliced green onions (green part only; serve with brown or white rice.

Tips:

Ensure eggplants are not bitter: To remove bitterness, slice eggplants and sprinkle with salt. Let them rest for 30 minutes before rinsing and patting them dry.
Cut eggplants uniformly: Even slices or cubes help them cook evenly.
Use high-quality ingredients: Fresh eggplants, ginger, garlic, and chili peppers make a tastier dish.
Don't overcrowd the pan: Cook eggplants in a single layer so they can brown properly.
Cook eggplants until tender: Eggplants should be tender when pierced with a fork.
Adjust spiciness to your taste: If you prefer a milder dish, reduce the amount of chili peppers or omit them altogether.
Serve immediately: Hunan eggplant is best served hot and fresh.

Conclusion:

Hunan eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its unique blend of flavors and textures, this dish is sure to impress your taste buds. So next time you're looking for a new and exciting way to enjoy eggplant, give Hunan eggplant a try. You won't be disappointed!

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