Chinese Eggplant in Chili Garlic Sauce

Spice up your mealtime with this vibrant and tantalizing Chinese Eggplants in Chili Garlic Sauce! Whether you’re looking for a scrumptious side or a main dish that impresses this vegan and easily gluten-free recipe brings a perfect balance of spicy, sweet, and sour flavors to your table.


  • 2 small long Chinese eggplants (about 10oz each)
  • 1 tsp salt
  • 1 tbsp cornstarch (optional)
  • For the Sauce:
  • 1 ½ tbsp soy sauce or tamari sauce (for a gluten-free option)
  • 1 tbsp rice vinegar
  • 1-2 tbsp water
  • 1 tsp cornstarch
  • 2 tsp coconut sugar (or other sugar)
  • For Frying:
  • 2 ½ tbsp peanut oil or vegetable oil
  • 1 tsp minced ginger
  • 3 minced garlic cloves
  • 1 chopped chili pepper
  • Optional for serving:
  • Sliced spring onions, sesame seeds, lime wedges


  • Cut the eggplants into small chunks and place them in a bowl. Sprinkle with salt, mix, and let sit for 15 minutes (up to an hour).
  • Pat the eggplants dry and coat with 1 tbsp of cornstarch.
  • Mix the sauce ingredients in a small bowl.
  • Heat 2 tbsp of oil in a large non-stick pan or wok. Fry the eggplants until the skin is browned and the inside is soft, about 5-8 minutes. Remove and set aside.
  • In the same pan, add the remaining oil along with ginger, garlic, and chili. Stir until fragrant.
  • Return the eggplants to the pan, stir the sauce again until smooth, and pour over the eggplants. Stir well to coat.
  • Garnish with spring onions, sesame seeds, and serve over rice or pasta with lime wedges.

Ideal for diverse culinary uses, Chinese eggplant is a smart, healthful choice for any menu looking to impress with both taste and wellness.

Recipe Credit:

Filed In Recipes

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