20 Flavorful Chinese Eggplant Recipes Spicy

Craving bold, spicy flavors that transform humble eggplant into a star? Look no further! These 20 vibrant Chinese eggplant recipes pack a punch with fiery sauces, aromatic spices, and irresistible textures—perfect for quick weeknight dinners or impressing guests. Whether you love Szechuan heat or crave garlicky stir-fries, these dishes will have you reaching for seconds. Ready to spice up your kitchen? Let’s dive in!

Szechuan Spicy Eggplant Stir-Fry

This bold and garlicky stir-fry delivers the addictive heat of Szechuan cuisine with tender, melt-in-your-mouth eggplant—perfect for spicing up weeknight dinners.

Ingredients:

• 2 medium Chinese or Japanese eggplants (about 1 lb), cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Szechuan chili paste (or sub 1 tbsp chili garlic sauce + 1 tsp crushed red pepper)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup water
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions:

1. Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high. Add eggplant and stir-fry for 5 minutes until lightly browned but still firm. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp vegetable oil, then sauté garlic and ginger for 30 seconds until fragrant. Stir in Szechuan chili paste.
3. Return eggplant to the pan. Add soy sauce, rice vinegar, sugar, and water. Simmer uncovered for 6–8 minutes, stirring occasionally, until eggplant is silky and sauce thickens.
4. Off heat, toss with green onions and sesame oil.

The magic here? The eggplant soaks up the fiery sauce while keeping its velvety texture—no mushiness in sight!

Tip: Salting eggplant before cooking is a myth for modern varieties! Just pat dry and stir-fry straight away.

Garlic Soy Glazed Chinese Eggplant

This silky, savory eggplant dish is a weeknight hero—glossy with a sweet-salty glaze and packed with garlicky depth. It’s vegan-friendly but feels indulgent enough to impress!

Ingredients

• 2 medium Chinese eggplants (about 1 lb total), cut into 1-inch thick wedges
• 3 tbsp neutral oil (like avocado or vegetable), divided
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high. Add eggplant in a single layer (work in batches if needed) and cook 5–6 minutes per side, until deeply browned and tender. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp neutral oil and garlic; sauté 30 seconds until fragrant. Stir in soy sauce, rice vinegar, maple syrup, sesame oil, and red pepper flakes (if using). Simmer 1 minute until slightly thickened.
3. Return eggplant to the skillet, tossing gently to coat in the glaze. Cook 1–2 minutes until sticky and caramelized. Garnish with sesame seeds and scallions.

The magic here? The eggplant soaks up the glaze like a sponge, turning melt-in-your-mouth tender with a glossy, umami-rich finish.

Tip: Salting the eggplant before cooking isn’t necessary—Chinese eggplant has fewer seeds and a naturally sweet, mild bitterness.

Maple Ginger Chinese Eggplant

This sticky-sweet eggplant dish is a weeknight winner—caramelized maple and spicy fresh ginger make it irresistibly bold yet balanced.

Ingredients

• 1 lb Chinese eggplant, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Heat 2 tbsp neutral oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until softened and lightly charred.
2. Reduce heat to medium. Push eggplant to one side; add 1 tbsp grated ginger and 2 minced garlic cloves to the empty space. Sauté 30 seconds until fragrant.
3. Stir in 3 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp red pepper flakes, and 1/4 tsp salt. Toss to coat and cook 3–4 minutes until glaze thickens and clings to the eggplant.
4. Remove from heat. Sprinkle with 1 tbsp sesame seeds and sliced scallions.

The magic here? The maple syrup reduces into a glossy, almost candied coating that clings to the tender eggplant—no cornstarch slurry needed!

Tip: For extra caramelization, let the eggplant sit undisturbed for 1–2 minutes between stirs.

Chinese Eggplant with Minced Pork

This savory stir-fry is a weeknight winner—tender eggplant soaks up the rich garlicky pork sauce, and it all comes together in under 30 minutes.

Ingredients

• 1 lb Chinese eggplant (about 2 medium), cut into 1-inch cubes
• 8 oz ground pork
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tsp cornstarch
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 5 minutes until slightly softened. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Cook ground pork, breaking it up, for 3 minutes until no longer pink. Stir in garlic and ginger; cook 30 seconds until fragrant.
3. Return eggplant to the skillet. Add soy sauce, oyster sauce, sugar, and water. Simmer for 5 minutes, stirring occasionally, until eggplant is tender.
4. Mix cornstarch with 1 tsp water to make a slurry. Stir into the skillet and cook 1 minute until sauce thickens. Garnish with green onions.

The magic here? The eggplant stays silky but never mushy, and the quick cornstarch slurry gives the sauce a glossy, clingy finish.

Tip: Salting the eggplant beforehand isn’t necessary—Chinese eggplant has fewer seeds and a naturally sweeter flavor!

Sweet and Sour Chinese Eggplant

This vibrant dish balances sticky-sweet glaze with a tangy punch, and the tender eggplant soaks up every bit of flavor—no deep-frying required!

Ingredients:

• 1 lb Chinese eggplant (about 2 medium), cut into 1-inch chunks
• 3 tbsp cornstarch, divided
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions:

1. Toss eggplant with 2 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp oil in a large skillet over medium-high. Cook eggplant in a single layer for 5 minutes, flipping once, until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp oil, garlic, and ginger; cook for 30 seconds until fragrant.
4. Whisk vinegar, soy sauce, brown sugar, ketchup, red pepper flakes, and remaining 1 tbsp cornstarch in a bowl. Pour into skillet and simmer for 2 minutes until thickened.
5. Return eggplant to skillet, tossing to coat. Cook for 1 minute. Garnish with green onions.

The magic here? The cornstarch creates a delicate crust on the eggplant while keeping the inside melt-in-your-mouth soft—no sogginess in sight!

Tip: For extra caramelization, let the eggplant sit undisturbed for the first 3 minutes of cooking.

Chinese Eggplant with Black Bean Sauce

This Chinese Eggplant with Black Bean Sauce is a savory, umami-packed dish that comes together faster than takeout—perfect for a weeknight dinner with a side of steamed rice.

• 1 lb Chinese eggplant (or regular eggplant), cut into 2-inch batons
• 2 tbsp neutral oil (like vegetable or grapeseed)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup water or vegetable broth
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 2 scallions, thinly sliced (for garnish)

1. Heat oil in a large skillet or wok over medium-high. Add eggplant and cook, stirring occasionally, for 5–6 minutes until lightly browned and slightly tender. Transfer to a plate.
2. In the same pan, add garlic, ginger, and black beans. Stir for 30 seconds until fragrant.
3. Return eggplant to the pan. Add soy sauce, oyster sauce, sugar, and water. Stir to coat, then cover and simmer for 4–5 minutes until eggplant is fully tender.
4. Stir in cornstarch slurry and cook for 1 minute until the sauce thickens. Garnish with scallions.

The magic here? The fermented black beans add a deep, salty funk that balances the eggplant’s sweetness—no mushy texture in sight!

Tip: For extra smokiness, char the eggplant under the broiler for 2–3 minutes before stir-frying.

Steamed Chinese Eggplant with Garlic Sauce

Silky, tender eggplant soaked in a savory garlic sauce—this dish is a flavor-packed side that comes together with minimal effort.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb total), cut into 2-inch batons
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp chili flakes (optional)
• 2 tbsp water
• 1 tbsp chopped scallions (for garnish)

Instructions:

1. Arrange eggplant in a steamer basket over boiling water. Cover and steam for 8–10 minutes until fork-tender.
2. Meanwhile, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tsp ginger, 1 tsp chili flakes (if using), and 2 tbsp water in a small saucepan. Simmer over medium heat for 2 minutes until slightly thickened.
3. Transfer steamed eggplant to a serving plate and pour the warm sauce evenly over the top. Garnish with 1 tbsp chopped scallions.

The magic here? The eggplant soaks up the garlicky-sweet sauce like a sponge, turning melt-in-your-mouth tender without any frying.

Tip: For extra depth, add a splash of black vinegar to the sauce—its malty tang balances the sweetness beautifully.

Chinese Eggplant in Chili Garlic Sauce

This silky, savory eggplant dish is a flavor bomb—spicy, garlicky, and just a little sweet, with tender bites that melt in your mouth.

Ingredients

• 2 medium Chinese eggplants (about 1 lb total), cut into 2-inch batons
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp chili garlic sauce (like sambal oelek)
• 1/2 cup water
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add eggplant and cook, stirring occasionally, until lightly browned and slightly softened, about 5 minutes. Transfer to a plate.
2. Reduce heat to medium and add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and ginger; cook until fragrant, 30 seconds.
3. Add soy sauce, rice vinegar, brown sugar, chili garlic sauce, and water. Stir to combine, then return eggplant to the skillet. Simmer, stirring occasionally, until sauce thickens and eggplant is tender, 6–8 minutes.
4. Garnish with green onions and sesame seeds before serving.

The magic here? The eggplant soaks up the bold sauce while keeping its delicate texture—no mushiness in sight!

Tip: For extra caramelization, let the eggplant sit undisturbed for a minute or two during the initial browning.

Braised Chinese Eggplant with Tofu

This silky, savory dish is a weeknight winner—tender eggplant and crispy tofu soak up a rich garlic-ginger sauce that’s downright addictive.

Ingredients

• 2 Chinese eggplants (about 1 lb), cut into 1-inch chunks
• 14 oz firm tofu, pressed and cubed
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/2 cup water
• 1 tsp cornstarch
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook 4–5 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté eggplant 5 minutes until slightly softened. Push to one side.
3. Add garlic and ginger to the empty space; cook 30 seconds until fragrant. Stir into eggplant.
4. Whisk together soy sauce, rice vinegar, brown sugar, water, and cornstarch. Pour over eggplant; simmer 3 minutes until sauce thickens.
5. Return tofu to the skillet; toss gently. Garnish with green onions.

The magic here? The eggplant melts into the sauce while the tofu stays satisfyingly crisp—a perfect contrast. Tip: Salting the eggplant beforehand isn’t necessary with young Chinese varieties, but patting them dry helps them sear better.

Chinese Eggplant with Oyster Sauce

This silky, savory eggplant dish is a weeknight hero—ready in under 30 minutes and packed with umami depth.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 2-inch batons
• 3 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water
• 1 tsp cornstarch
• 2 scallions, thinly sliced

Instructions:

1. Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until tender and lightly browned. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp oil, garlic, and ginger; cook 30 seconds until fragrant.
3. Whisk together oyster sauce, soy sauce, sugar, water, and cornstarch in a bowl. Pour into skillet and simmer 1 minute until glossy.
4. Return eggplant to pan, tossing to coat. Cook 2 more minutes. Garnish with scallions.

The magic here? The eggplant soaks up the sauce like a sponge, turning melt-in-your-mouth tender without getting mushy.

Tip: For extra caramelization, press eggplant slices against the pan for a minute before stirring.

Stir-Fried Chinese Eggplant with Bell Peppers

This vibrant stir-fry brings together tender Chinese eggplant and crisp bell peppers in a savory-sweet glaze that clings to every bite—perfect for a quick weeknight side or a veggie-packed main.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch chunks
• 1 red bell pepper, sliced into thin strips
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped green onions

Instructions:

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant and stir-fry for 5–6 minutes until lightly browned and tender. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the pan. Toss in the bell pepper, garlic, and ginger, stir-frying for 2 minutes until fragrant.
3. Return the eggplant to the pan. Pour in the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Cook for another 2 minutes, tossing until everything is glossy and well-coated.
4. Garnish with green onions and serve immediately over rice.

The magic here? The eggplant soaks up the sticky-sweet sauce without turning mushy, while the bell peppers add a satisfying crunch.

Tip: Salting the eggplant beforehand isn’t necessary for this variety—its thin skin and mild bitterness cook out quickly!

Chinese Eggplant with Ground Chicken

This savory stir-fry pairs tender eggplant with juicy ground chicken in a glossy, garlicky sauce—it’s a weeknight winner that tastes like takeout but comes together in minutes.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 8 oz ground chicken
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 cup water
• 2 green onions, thinly sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 5 minutes until lightly browned but still firm. Transfer to a plate.
2. In the same skillet, heat 1 tbsp vegetable oil. Add ground chicken and cook for 3 minutes, breaking it up with a spoon, until no longer pink. Stir in garlic and ginger; cook for 30 seconds until fragrant.
3. Return eggplant to the skillet. Add soy sauce, oyster sauce, sugar, red pepper flakes, and water. Stir to coat, then simmer for 5 minutes until the eggplant is tender and the sauce thickens slightly.
4. Garnish with green onions and serve hot over rice.

The magic here? The eggplant soaks up the savory sauce while keeping its silky texture—no mushiness in sight.

Tip: Salting the eggplant before cooking isn’t necessary with fresh, firm Chinese eggplant (they’re less bitter than globe varieties!).

Spicy Chinese Eggplant with Basil

This stir-fried eggplant dish packs a punch with garlic, chili, and fresh basil—perfect for when you crave bold flavors in under 30 minutes!

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1–2 red chilies (or 1 tsp red pepper flakes), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ cup fresh Thai basil leaves (or Italian basil in a pinch)

Instructions:

1. Prep eggplant: Toss eggplant cubes with 1 tbsp vegetable oil and microwave for 3 minutes to soften (or steam for 5 minutes).
2. Stir-fry: Heat remaining 2 tbsp oil in a wok or skillet over high heat. Add garlic and chilies; cook for 30 seconds until fragrant.
3. Cook eggplant: Add eggplant and stir-fry for 5–6 minutes until tender and slightly charred.
4. Season: Pour in soy sauce, oyster sauce, and sugar; toss to coat. Fold in basil leaves and cook just until wilted, about 30 seconds.

The magic here? The eggplant stays creamy inside while soaking up the spicy-sweet sauce—and that basil adds a fresh, peppery finish.

Tip: Salting eggplant is optional for this quick-cook method, but microwaving ensures no oil overload!

Chinese Eggplant with Shrimp and Garlic

This savory stir-fry combines tender eggplant with plump shrimp and a garlicky sauce—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 1 lb Chinese eggplant (about 2 medium), cut into 1-inch cubes
• 1/2 lb medium shrimp, peeled and deveined
• 3 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup water
• 2 green onions, sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry for 5 minutes until slightly softened. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic and red pepper flakes (if using) for 30 seconds until fragrant.
3. Add shrimp and cook for 2 minutes per side until pink. Stir in soy sauce, oyster sauce, sugar, and water, scraping up any browned bits.
4. Return eggplant to the skillet and toss to coat. Cook for 3–4 minutes until the sauce thickens slightly and eggplant is tender.
5. Garnish with green onions and serve hot over rice.

The magic here? The eggplant soaks up the umami-rich sauce while staying silky—no mushiness in sight!

Tip: For extra texture, leave the eggplant skin on (just trim the stem).

Chinese Eggplant in Hoisin Sauce

This sticky-sweet eggplant dish is a restaurant favorite—but it’s shockingly simple to make at home with just a handful of pantry staples.

Ingredients

• 2 medium Chinese eggplants (about 1 lb total), cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 2 tbsp water
• 1 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until tender and lightly browned. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp vegetable oil, garlic, and ginger. Cook for 30 seconds until fragrant.
3. Whisk in hoisin sauce, soy sauce, rice vinegar, sugar, and water. Simmer for 1 minute until glossy.
4. Return eggplant to the skillet, tossing to coat. Cook for 2 more minutes until sauce clings to the eggplant.
5. Garnish with sesame seeds and green onion.

The magic here? The eggplant soaks up the rich hoisin glaze while keeping its creamy texture—no mushiness in sight!

Tip: Salting the eggplant before cooking isn’t necessary with this variety, but patting it dry helps it crisp up faster.

Chinese Eggplant with Mushrooms and Ginger

This savory stir-fry is a weeknight winner—tender eggplant and meaty mushrooms soak up a glossy garlic-ginger sauce that’s downright addictive.

Ingredients

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 3 tbsp vegetable oil, divided
• 1 tbsp minced fresh ginger
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until softened and lightly browned. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté mushrooms for 5 minutes until golden. Push to one side, then add ginger and garlic to the empty space; cook for 30 seconds until fragrant.
3. Return eggplant to the skillet. Pour in soy sauce, rice vinegar, honey, and red pepper flakes. Toss everything together and cook for 2 more minutes until the sauce glazes the veggies.
4. Garnish with green onions and serve hot over rice.

The magic here? Salting the eggplant isn’t needed—the quick fry keeps it creamy without bitterness, while the honey balances the savory depth.

Tip: For extra silkiness, cover the skillet for the last minute to steam the eggplant slightly.

Chinese Eggplant with Sesame Sauce

Silky eggplant meets a nutty, savory sesame sauce in this dish that’s surprisingly simple but packed with restaurant-worthy flavor.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb total), cut into 2-inch batons
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds, plus extra for garnish
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until tender and lightly charred.
2. Meanwhile, whisk together 2 tbsp soy sauce, 2 tbsp tahini, 1 tbsp rice vinegar, 1 tbsp honey, garlic, ginger, and 1 tbsp sesame seeds in a small bowl.
3. Pour sauce over the cooked eggplant and toss gently to coat. Drizzle with 1 tbsp sesame oil and 1 tbsp soy sauce, then simmer for 2 minutes until glossy.
4. Garnish with green onions and extra sesame seeds. Serve warm or at room temperature.

The magic here? The tahini sauce clings to every crevice of the eggplant, balancing its creamy texture with a punch of umami and sweetness.

Tip: For extra caramelization, let the eggplant sit undisturbed for 2–3 minutes between stirs.

Chinese Eggplant and Green Bean Stir-Fry

This vibrant stir-fry brings together tender eggplant and crisp green beans in a savory-sweet garlic sauce—perfect for a quick weeknight meal with bold flavor.

Ingredients:

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch chunks
• 1/2 lb green beans, trimmed and halved
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup water

Instructions:

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add eggplant and stir-fry for 5 minutes until lightly browned. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Toss in green beans and stir-fry for 3 minutes until bright green but still crisp.
3. Push beans to one side; add garlic and red pepper flakes (if using) to the empty space. Sauté for 30 seconds until fragrant.
4. Return eggplant to the pan. Add soy sauce, oyster sauce, sugar, and water. Toss everything together and cook for 2 more minutes until the sauce thickens slightly and coats the vegetables.

The magic here? The eggplant soaks up the sauce like a sponge, while the green beans stay snappy—a textural dream!

Tip: For extra depth, add a splash of toasted sesame oil just before serving.

Chinese Eggplant with Cashew Nuts

This stir-fry is a knockout—silky eggplant meets crunchy cashews in a savory-sweet glaze that clings to every bite.

Ingredients

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 1/2 cup raw cashews
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add cashews and toast for 2–3 minutes, stirring often, until golden. Transfer to a plate.
2. Add remaining 2 tbsp oil to the skillet. Sauté eggplant for 6–8 minutes, stirring occasionally, until tender and lightly browned.
3. Push eggplant to one side. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant. Stir into eggplant.
4. Pour in soy sauce, rice vinegar, honey, and red pepper flakes. Toss to coat and cook for 1 minute until glaze thickens slightly.
5. Remove from heat. Stir in toasted cashews and green onions.

The magic here? The eggplant soaks up the glossy sauce while the cashews stay crisp—a textural dream. Serve it over rice to catch every drop.

Tip: Salting eggplant before cooking isn’t necessary for young, fresh varieties, but if yours tastes bitter, sprinkle cubes with salt, let sit for 15 minutes, then rinse and pat dry.

Chinese Eggplant in Sweet Chili Sauce

This sticky-sweet eggplant dish is a crowd-pleaser—tender, caramelized, and packed with just the right balance of heat and tang. Perfect for spooning over rice!

Ingredients

• 2 medium Chinese eggplants (about 1 lb), cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add eggplant and cook, stirring occasionally, until tender and lightly charred (8–10 minutes). Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp vegetable oil, garlic, and ginger; cook 30 seconds until fragrant.
3. Stir in sweet chili sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Simmer 1 minute until glossy.
4. Return eggplant to skillet; toss to coat. Cook 2 minutes more until sauce clings to the eggplant. Garnish with green onions.

The magic here? The eggplant soaks up the sauce while keeping its velvety texture—no mushiness in sight!

Tip: Salting the eggplant beforehand isn’t necessary for this variety, but patting it dry helps it crisp up faster.

Conclusion

With 20 bold and spicy Chinese eggplant recipes, this roundup offers endless inspiration for home cooks looking to spice up their meals. Whether you crave fiery stir-fries or savory braised dishes, there’s something here to delight your taste buds. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later—happy cooking!