Spicy Chinese Eggplant (Aubergine) Recipe
This vibrant and flavorful Spicy Chinese Eggplant (Aubergine) recipe, perfect for those who love a touch of heat, comes together in just under 20 minutes. Whether you’re preparing a quick weeknight meal or impressing guests, this dish is sure to become a favorite. From the fragrant garlic and onion to the rich soy sauce and tangy rice vinegar, every bite is packed with deliciousness. 🌶️🍆
Ingredients
- 5 Japanese eggplants
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 6 tablespoons soy sauce
- 1 tablespoon rice wine
- 1/4 cup dry white vermouth
- 2 tablespoons rice vinegar
- 2 green onions, chopped
- Red pepper flakes, to taste
Instructions
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Prep the Eggplant:
Begin by trimming off the stems of the Japanese eggplants. Slice each eggplant in half lengthwise, and then cut each half lengthwise into 1-inch thick strips. Next, chop these strips into 2-inch pieces. Place the cut eggplant pieces in a colander and sprinkle with salt. Let them sit for about 1 hour to draw out excess moisture and bitterness. After an hour, pat the eggplant pieces dry with paper towels to remove any remaining salt and moisture. 🌟 -
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Cook the Aromatics:
Heat a generous amount of oil in a large wok or a shallow Dutch oven over medium-high heat. Once the oil is hot, add the minced garlic and sliced onion. Stir-fry for about 2 minutes, or until the garlic is fragrant and the onion starts to turn translucent. The key here is to infuse the oil with the aromatic flavors of garlic and onion without burning them. 🧄🧅 -
Stir-Fry the Eggplant:
Add the prepared eggplant pieces to the wok. Stir-fry them for approximately 5 minutes, ensuring that the eggplant is evenly cooked and starting to soften. The high heat helps in achieving a slightly crispy exterior while the interior becomes tender and flavorful. 🍆🔥 -
Prepare the Sauce:
While the eggplant is cooking, whisk together the soy sauce, rice wine, dry white vermouth, and rice vinegar in a small bowl. This sauce mixture will provide a balanced combination of salty, sweet, and tangy flavors that complement the eggplant perfectly. 🌿 -
Combine and Cook:
Pour the prepared sauce over the stir-fried eggplant. Stir well to ensure that the eggplant pieces are evenly coated with the sauce. Cover the wok and let it cook for an additional 5 minutes, stirring occasionally. This allows the eggplant to absorb the flavors and become tender. If needed, adjust the seasoning with additional salt or pepper to taste. 🍲🍴 -
Finish and Serve:
Once the eggplant is tender and the sauce has thickened slightly, sprinkle the chopped green onions and a pinch of red pepper flakes on top. The green onions add a fresh crunch, while the red pepper flakes provide an extra kick of heat. Serve the Spicy Chinese Eggplant hot, either on its own or as a side dish to complement your main course. 🌶️🌿
Enjoy this delectable dish that brings a burst of flavor with every bite. It’s a delightful blend of spicy, savory, and tangy elements, making it a standout addition to any meal.
Serves: 4
Total Time: 17 minutes
Calories per Serving: 321
Feel free to explore other recipes on Love With Recipes to find more delicious and easy-to-make dishes! 💖🍽️
