A super delicious, 10-min quick stir-fry that tastes exactly like that Chinese Eggplant dish you had at the restaurant. This Vegan Chinese Chilli Eggplant will become an instant favourite at the dinner table.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 1 long red chilli, thinly sliced
- 4 garlic cloves, minced
- 1-inch ginger piece, thinly sliced and julienned
- 1 large eggplant (500-600g) cut into long, angled slices*
- 1 tablespoon light soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar
- sea salt flakes and freshly ground black pepper, to taste
- 1/4cup (60ml) vegetable stock
- 1/2 cup sliced spring onion (green only)
- white sesame seeds, to garnish
- Heat a medium wok on medium-high heat.
- Add olive and sesame oils. Add chilli, garlic and ginger. Stir-fry for a few seconds until starting to turn golden.
- Add eggplant and increase heat to high. Stir-fry tossing constantly for approximately 1 minute until eggplant is thoroughly coated in oil and starting to char.
- Add soy sauce, hoisin sauce, sugar, salt and pepper. Mix well and stir-fry for a few seconds.
- Add vegetable stock. Cover the wok with a lid. Reduce heat to medium and cook for 8 minutes.
- Remove from heat and spoon into a serving dish. Return wok to the heat. Add spring onion and flash fry for a few seconds until just glazed. Add spring onion to the eggplant in the serving dish and toss gently. Garnish with sesame seeds and serve hot with steamed rice.
*See the process shots above to cut the eggplant perfectly for this stir-fry dish. You want each slice to be slightly long but bite-sized with a small amount of skin and lots of flesh. To do this, I chop the stem off. I slice the eggplant lengthways into 4-5 long, thick slices. I make a single cut down the middle (lengthways). This gives me 8 thick and long eggplant batons. I slice each baton at a slight angle to get 4 almost diamond-shaped pieces.