Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 1, 2008 09:33 AM

Any great ideas for Chinese Eggplant?

I picked up some at the international market and want to do something interesting with them - any ideas out there? Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
  1. If they're purple and long like Japanese eggplant, you can grill them with a dengaku miso glaze, or saute them like so:

    1. Eggplant and Green Beans in Red Curry-Miso: Sauteed with string beans, garlic, ginger, soy sauce, miso and red curry. It is the most interesting flavor --- one of my favorite stir-fries for eggplant.

      Eggplant torta: Roast eggplant over an open flame (one burner on the range does nicely) until the outside is charred and the insides are softened. Soak the roasted eggplant in water. In a separate pan, saute garlic and onion. Add minced pork, diced red bell peppers, parsley, paprika, soy sauce, pepper and chili. Cook through, drain and reserve. Beat eggs in a shallow bowl and dip peeled, flattened, floured eggplants into the eggs. Fill with a little of the mincemeat mixture and again coat with eggs. Immediately fry until browned.

      1. I love to make a very simple and traditional long eggplant stir fried with oyster sauce. That is a favorite dish of mine.

        2 Replies
        1. re: luckyfatima

          Would you share a recipe? I normally have both eggplants and oyster sauce on hand, but never thought so simple a combination could be so flavorful. I do trust your palate, however.

          1. re: JungMann

            I slit the long thin eggplants into 4 pieces. In about 1-2 tbs hot oil, add chopped garlic and ginger, then before it burns, I add in the eggplants and stir around. They soak up all the oil, but I just keep stirring and after a while the oil comes out again. I add in about say 2 tbs oyster sauce, plus some sugar. If your brand of oyster sauce is very strong you may need to also add some water or stock to make it weaker. At the very end I add in a drop of sesame oil and garnish with green onion stalk slices. That's it. Very simple. If you wanted to make it hot, you could add some chile flakes at the ginger/garlic stage.

        2. Garlicky, peppery Szechuan style eggplant on hot rice.

          1. Malaysian eggplant is very good. There are some recipes on the web.