About the Recipe
This Chinese chili eggplant is savory, spicy, and full of bold flavor. The eggplant becomes tender while soaking up a sauce made with garlic, ginger, chili, hoisin, soy sauce, and sesame oil. Serve it over hot steamed rice with spring onions and sesame seeds.
Ingredients
2 tbsp olive oil
1 tbsp sesame oil
1 red chili, thinly sliced
6 garlic cloves, minced
1-inch piece fresh ginger, peeled and julienned
2 medium eggplants, cut into long angled slices
1–2 tbsp light soy sauce or tamari (for gluten-free)
2 tbsp hoisin sauce
2 tsp sugar
Red pepper flakes, to taste (optional)
Salt and freshly ground black pepper, to taste
¼ cup vegetable broth
1 cup sliced spring onions, divided
White sesame seeds, for garnish
Steamed white rice, for serving
Preparation
Step 1
Heat a large skillet or wok over medium-high heat.
Step 2
Add the olive oil and sesame oil. Once hot, add the garlic, ginger, and sliced red chili. Stir-fry for 1–2 minutes, until fragrant.
Step 3
Add the eggplant and cook over high heat for 5–7 minutes, tossing frequently, until it begins to soften and lightly brown.
Step 4
Stir in the soy sauce, hoisin sauce, sugar, red pepper flakes (if using), and season lightly with salt and pepper. Toss well to coat the eggplant evenly.
Step 5
Pour in the vegetable broth, cover the pan, reduce the heat to medium-low, and cook for 6–8 minutes, or until the eggplant is tender.
Step 6
Remove the lid and stir in most of the spring onions, reserving a small handful for garnish. Cook for another 2–3 minutes, allowing any excess liquid to reduce slightly.
Step 7
Taste and adjust the seasoning if needed. Serve over hot steamed white rice and garnish with the remaining spring onions and white sesame seeds.
