Best 2 Spicy Chinese Eggplant Aubergine Recipes

Chinese spicy eggplant, also known as yu xiang qie zi, is a classic sichuan dish that features tender eggplants coated in a flavorful and slightly spicy sauce. The dish is typically made with fresh eggplants, garlic, ginger, chili peppers, and a variety of spices, creating a complex and aromatic experience. Whether you're a seasoned home cook or just starting out, this article will guide you through the process of making this delicious and authentic Chinese dish.

Let's cook with our recipes!

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN

Spicy Chinese Eggplant (Aubergine) and Chicken image

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.

Provided by jordana sarrell

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb eggplant
1 lb chicken
1 teaspoon garlic
1 tablespoon cornstarch
canola oil
green onion
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon chili paste
1 tablespoon sesame oil

Steps:

Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!

SPICY CHINESE EGGPLANT (AUBERGINE)

Spicy Chinese Eggplant (Aubergine) image

Make and share this Spicy Chinese Eggplant (Aubergine) recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 Japanese eggplants (about 2 pounds)
1 teaspoon salt
2 tablespoons vegetable oil
6 garlic cloves, minced
1 small onion, sliced
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or 1 tablespoon dry white vermouth
1 tablespoon rice vinegar
1 teaspoon Asian chili sauce
2 green onions, thinly, sliced
1/2 sweet red pepper, diced

Steps:

Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
Cut each strip into 2-inch (5 cm) pieces; place in colander.
Sprinkle with salt; let stand for 1 hour.
Pat dry.
In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
Add eggplant; stir-fry for 5 minutes.
Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
Sprinkle with green onions and red pepper.

Tips:

To ensure the eggplants don't absorb too much oil, make sure they are cut into uniform sizes and fried in small batches.
Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, to prevent the oil from overpowering the flavors of the dish.
If you prefer a milder dish, reduce the amount of chili peppers or substitute them with a milder variety, such as bell peppers.
For a vegetarian version, omit the ground pork and add extra vegetables, such as mushrooms, carrots, or zucchini.
Serve the dish immediately after cooking for the best flavor and texture.

Conclusion:

In conclusion, this spicy Chinese eggplant recipe is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's a great way to add some heat and flavor to your meals. With its easy-to-follow instructions and tips, this recipe is perfect for home cooks of all skill levels. So gather your ingredients, prepare your wok, and get ready to tantalize your taste buds with this delectable dish!