Wednesday, May 14, 2014

Chinese Eggplant With Spicy Garlic Sauce

I love eggplant/aubergine and if you ask me what vegetable plant I want to plant most in my garden , it will be eggplant :) I love the soft tender pulp of the veggie that absorbs flavors easily after cooking.  It is a versatile vegetable that you can have them in your salad and curry  .There are many ways to cook them especially in Sichuanese cooking . I will be experimenting them in the days to come.  I have a few great recipes using eggplant  which I will want to try out.  For today, I will share this simple to prepare and yet appetizing eggplant dish.  I got this recipe from Steamy Kitchen's blog .  I like the fact that she used black vinegar and she said that we can substitute black vinegar with balsamic vinegar....gosh , I love balsamic vinegar so I am going to use balsamic instead of black vinegar :)  It comprises of chillies, garlic, soy sauce and a touch of black vinegar to balance the flavors out. After reading the ingredients used, I knew I had to try it out for I have never try adding black vinegar to eggplant and I am curious to know how it would taste out.  I normally add lime to my eggplant but this uses black vinegar or balsamic...a must try of course!

love the Sichuan eggplant dish...
it not only smell good but the sauce ingredients
is a wonderful flavor party, the balsamic vinegar balance the flavor out
a delicious dish !  

Chinese Eggplant With Spicy Garlic Sauce - adapted from Steamy Kitchen
2 tablespoons cooking oil, divided
3 small eggplants cut into long strips
2 cloves garlic, finely minced
1 red chile pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar * replace with balsamic vinegar
1/2 teaspoon sugar


In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar ( balsamic vinegar ) and sugar and stir to combine all. Serve immediately.


  1. This is a favorite dish of mine! I love making "take-out" at home. It is so much better and healthier. Blessings, Catherine

    1. Catherine, wise women think alike ...eggplant is healthy and delicious :)

  2. this looks so good also a big fan of eggplant

    1. Rebecca, it is delicious . You may like it cook this way :)

  3. hahaha...yea i cook it similar way too.

    1. can't go wrong cooking it this way. Great appetizer too :)


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