Best Spicy Chinese Eggplant Aubergine Recipes

Spicy Chinese Eggplant (Aubergine) and Chicken image

Provided by jordana sarrell

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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) image

Provided by Miraklegirl

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

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.